Mild Cold Sesame-Soy Egg Noodles

Bring a medium pot of water (approximately 1.5 L) to a boil on the stovetop.

While the water heats, wash 100 g of green cabbage and slice it into very thin shreds. Wash and peel 1 whole carrot, then grate it using a box grater.

Once the water is boiling, add 150 g of dry egg noodles and cook for 4 to 5 minutes until tender.

While the noodles cook, whisk together 30 ml of soy sauce, 22 ml of toasted sesame oil, 15 ml of honey, and 15 ml of rice vinegar in a small bowl until the honey is fully dissolved and the dressing is smooth.

Drain the cooked noodles in a colander and immediately rinse them under cold running water for 30 seconds to stop the cooking and wash away excess starch, then shake well to drain completely.

Transfer the cold noodles to a large bowl, add the shredded green cabbage and grated carrot, pour the sesame-soy dressing over the top, and toss thoroughly until well coated. Sprinkle with 5 g of toasted sesame seeds.

To pack for travel, divide the dressed noodle salad into two airtight lunch containers and store them in the refrigerator. Pack into an insulated lunch bag with an ice pack to keep them cool and crisp until lunchtime.