Clean the zucchini and snow peas, wash and cut into small pieces with the onion. Peel carrots and cut into fine slices. Clean and halve the mushrooms. Peel the ginger and cut into fine strips. Cook the noodles in plenty of boiling salted water according to the packet instructions, drain and set aside. Whisk eggs with 1/2 tsp sesame oil and 1 tbsp soy sauce.
Heat 1-2 tbsp neutral oil in a coated pan. Let 1/3 of the egg mass set in it. Roll up the egg in the pan, leave it on the back edge of the pan. Let half of the remaining egg set in the pan. Roll up the boiled egg with the roller to the front, add oil if necessary and allow the rest of the egg to boil. Roll up again as above. Take out and keep warm.
Heat the remaining oil in a large pan (or wok). Fry the vegetables, ginger and prawns over a very high heat for 5 minutes while tossing. Add mushrooms and noodles and sauté for 2 minutes. Sprinkle with chilli flakes if you like and season with the remaining soy sauce, fish sauce, a few drops of sesame oil and lime juice. Cut the omelette roll into slices and roughly pluck the basil leaves from the stems. Arrange the fried noodles with omelette slices and serve sprinkled with basil and fried onions.