Simplified Hiyashi Chuka (Cold Ramen)

Instructions

1. For the soy sauce tare: In a small bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, and grated ginger. Set aside.
2. For the egg omelette: Beat eggs with a pinch of salt. Heat a non-stick pan over medium heat, add a small amount of oil. Pour in half the beaten eggs and swirl to coat the pan. Cook until set but not browned. Roll up and transfer to a cutting board. Repeat with remaining eggs. Once cool, slice into thin strips.
3. Prepare protein: Slice ham into thin strips. If using pre-cooked chicken, slice it thinly as well.
4. Prepare vegetables: Julienne carrots into thin matchsticks. Slice cucumber into thin matchsticks. Set vegetables aside.
5. Cook ramen noodles according to package directions. Immediately rinse under cold water to stop cooking and cool them down. Drain thoroughly.
6. To serve: Divide the cold noodles between two serving bowls. Arrange the egg strips, ham, chicken, carrots, and cucumber on top in separate sections.
7. Drizzle the soy sauce tare over the noodles and toppings, or serve on the side for dipping.
8. Optional: Garnish with sesame seeds and chopped green onions. Serve immediately.