Soba Noodles with Swede

Ingredients

• 500 g swede
• 1 Red Onion
• 4 sprigs sage
• 1 egg
• 150 g soba noodles (alternatively: whole‑grain spaghetti)
• Salt
• 2 tbsp Rapeseed oil
• Pepper

Instructions

1. 1.

   Peel the swedes, halve them and cut into thin strips. Peel the onion and slice it thinly.

2. 2.

   Wash the sage, shake off excess water and pluck the leaves. Set a few leaves aside, cut the rest into narrow strips.

3. 3.

   Crack the egg, place it in boiling water and cook for 8 minutes.

4. 4.

   Meanwhile, cook the soba noodles according to package instructions in plenty of boiling salted water until al dente.

5. 5.

   While the noodles are cooking, heat oil in a large non‑stick pan. Sauté onion strips for 2 minutes over medium heat. Add sage strips and swede slices and fry for 5 minutes over medium heat. Season with salt and pepper.

6. 6.

   Shock the egg in cold water, peel it and chop it finely.

7. 7.

   Drain the noodles in a colander and let them drain. Toss them with the vegetables, mix well and warm briefly.

8. 8.

   Serve portions of swede‑soba noodles on plates, sprinkle with chopped egg and garnish with sage leaves.