Ingredients

• 5 tablespoons chicken stock
• 3 tablespoons soy sauce
• 3 tablespoons white vinegar
• 2 tablespoons white sugar
• 1 teaspoon sesame oil
• 0.5 teaspoons chili oil , Optional
• 2 , 3 ounce
• 1 large egg , beaten
• 1 slice cooked ham , cut into thin strips
• 1 carrot , grated
• ½ cucumber , julienned
• 0.25 sheets nori , cut into thin slices
• 1 tablespoon hot Chinese mustard , Optional

Instructions

1. 1 Combine chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves.
2. 2 Bring a saucepan of water to a boil. Cook ramen noodles in the boiling water for 2 minutes. Drain immediately; refrigerate noodles until cold.
3. 3 Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet until egg thinly coats the bottom of the skillet and is firm; fold egg in half and remove from the skillet. Slice cooked egg into thin strips.
4. 4 Divide cold noodles between serving plates; top with separate piles egg, ham, carrot, and cucumber. Pour soy sauce mixture over top; sprinkle with nori. Serve with hot mustard on the side.

Nutrition per serving