Cooking time: 30mins
Ingredients (serves 2) 

2 bags of Hiyashi Chuka Noodles
2 eggs
1/3 cucumber
1/2 tomato
1/2 bag of bean sprouts
2 slices of Ham

（A）
- Vinegar Soy Sauce -
50cc Soy Sauce
60cc Vinegar
70cc Water
20g Sugar
A pinch of salt
A pinch of Ajinomoto (MSG seasoning)
1 teaspoon Sesame Oil

Method

1.  Boil water in a pot, and boil noodles for 2-3 minutes. When the noodles boiled, rinse with cold water, drain in a sieve. Transfer noodles in to bowl and add sesame oil and salad oil. Mix well.

2. Cut vegetables and ham in stripes. Boil bean sprouts. Make Kinshi Tamago (shredded egg crepes) and cut in thin stripes.

How to make Kinshi-Tamago : Place the eggs in a small bowl with a pinch of salt and whisk strongly. Place a pan on medium heat. When the pan is hot, pour a small quantity of egg and tilt the pan around to spread the egg evenly. Wait for one minute and when the egg surface became dry, turn the crepe over to cook the other side. Repeat this step few times to make 4-5 paper thin crepes.

3.  Prepare special sauce : Place all the (A) ingredients in a pot and turn heat to medium and bring to a boil. Remove from heat as soon as sugar dissolved properly.

Transfer noodles into plates, put vegetables, egg and ham on top and pour special sauce. Hiyashi Chuka is ready for serving.