Steps

1. Bring about 1 L water to a rolling boil in a medium pot. Gently lower the 2 eggs in and boil for 7 minutes for jammy yolks. Transfer eggs to cold water to stop cooking and set aside.
2. Return the same pot to the boil. Add the soba noodles and the frozen edamame; cook together 4–5 minutes (follow package time for the noodles). Drain in a colander and rinse well under cold water to chill and stop cooking.
3. In a small bowl whisk together the tahini, soy sauce, 1 tbsp (15 ml) lime juice, 1–2 tbsp cold water (to loosen), a drizzle of olive oil and a pinch of salt and pepper until saucy and smooth. Taste and adjust: more lime for brightness, more tahini for creaminess.
4. Toss the chilled noodles and edamame with the dressing, then fold in the carrot ribbons and most of the sliced spring onions until everything is evenly coated.
5. Halve the jammy eggs and arrange them atop the dressed noodles. Finish with lime zest, the remaining spring onion, a crack of black pepper and a tiny drizzle of olive oil. Optional: a pinch of chili flakes or toasted sesame seeds if available.
6. Serve on a shallow plate or enamel tray (great for hostel tables) — not a jar — and eat with chopsticks or a fork. Leftovers pack flat in a shallow container for a cold, portable meal.
7. Hostel Hack: Use one pot for everything — eggs first, then reuse the same water for noodles + edamame to save time and washing. If you don’t have tahini, swap with 1 tbsp peanut butter + a splash more water. To keep yolks jammy during transport, cool eggs quickly and pack halves separately in a small compartmented container.