Chilled Ramen Salad with Egg Ribbons, Ham and Cucumber

What you need

• 300 g (10 oz) fresh ramen noodles
• 2 large eggs
• 1 pinch salt
• 1 tsp vegetable oil
• 1/2 cucumber, seedless, cut into thin matchsticks
• 4 slices ham, cut into thin strips
• 1 tomato, medium, cut into thin wedges
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 1/2 tbsp sugar
• 1 tbsp toasted sesame oil
• 3 tbsp water
• 1 tsp karashi mustard, Japanese hot mustard, optional

Method

Restated from the original video

1. 1

   Whisk the soy sauce, rice vinegar, sugar, sesame oil and water in a bowl until the sugar dissolves. Chill the sauce.

2. 2

   Beat the eggs with the salt. Brush a nonstick frying pan lightly with oil and set it over medium-low heat.

3. 3

   Pour in half the egg and tilt the pan to spread it into a thin sheet. Cook until set, about 1 min, then flip for 10 seconds and slide it onto a board. Repeat with the rest.

4. 4

   Roll up each egg sheet loosely and slice into thin ribbons.

5. 5

   Boil the noodles for the time on the package, usually 2-3 min.

6. 6

   Drain the noodles and rinse them under cold running water, rubbing gently, until fully cold. Drain well.

7. 7

   Divide the noodles between two wide bowls. Arrange the egg, cucumber, ham and tomato in separate piles on top.

8. 8

   Pour the sauce over each bowl and add a small dab of mustard at the side. Toss at the table before eating.

Imported from san-j.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.