An easy and flavorful dish for busy weekdays — without compromising on taste.

Preparation time: 15 minutes

Serves: 1

Vegetarian (vegan option available)

Ingredients

• 1 portion soba noodles (90 g)
• ¼ cucumber (100–120 g)
• ¼ pointed cabbage (150 g)
• 1 large handful fresh coriander (leaves and stems)
• 1 soft-boiled egg (vegansk: undlad ægget)
• 1 spring onion
• 1 tbsp gochujang
• 6 tbsp sesame dressing (vegan: use a vegan sesame dressing)
• 1 tsp chili sesame oil
• Toasted sesame seeds, for garnish

Directions

1. Cook the egg: Bring a pot of water to a boil and cook the egg for 6–7 minutes. Once done, transfer it to cold water.
2. Prepare the vegetables: Finely shred the cabbage, cut the cucumber into thin matchsticks, chop the spring onion, and roughly chop the coriander leaves. Place everything in a medium-sized bowl.
3. Cook the noodles: Boil the soba noodles according to the package instructions. Once cooked, rinse under cold water and add them to the bowl with the vegetables.
4. Make the dressing: Finely chop the coriander stems and place them in a small bowl. Add the sesame dressing, gochujang, and chili sesame oil. Mix until smooth.
5. Assemble: Toss the noodles and vegetables with the dressing until well combined. Serve in a bowl topped with the peeled soft-boiled egg and a sprinkle of toasted sesame seeds.