Cook the Egg Noodles in salted water, then set them aside. Heat sunflower oil in a wok. Add the thinly sliced red onions and sugar, and sauté until the onions are softened, about 2 minutes. Add the finely chopped garlic and sauté for 30 seconds over medium heat until aromatic. Add the thinly sliced carrots, bean sprouts, and green onions to the wok. Stir-fry all ingredients for about 5 minutes. Finally, add the cooked noodles, chili sauce, and soy sauce. Stir-fry for an additional 1-2 minutes, then turn off the heat. Sprinkle with crushed peanuts and red pepper flakes, and serve hot. Enjoy!