Hiyashi Chuka (Chilled Ramen with Soy and Vinegar Dressing)

• 2 Egg
• 2 tsp Sesame oil
• 4 tbsp Soy sauce
• 3 tbsp Rice vinegar
• 2 tsp Caster sugar
• 200 g Ramen noodles
• 1 medium Cucumber
• 2 medium Tomato, ripe but firm
• 120 g Fresh pork ham
• 2 tsp Roasted sesame seeds

1. Beat the eggs with 1 tsp of the sesame oil until smooth. Warm a nonstick frying pan over medium heat, add a thin film of oil, then pour in the egg to make a thin omelette. Cook for 1 to 2 minutes until just set, flip briefly, then slide out to cool.
2. Whisk the soy sauce, rice vinegar, caster sugar and the remaining 1 tsp sesame oil in a bowl until the sugar dissolves. Set aside at room temperature so the flavours meld while you prep the rest.
3. Bring a large pot of water to the boil and cook the ramen noodles according to the packet until tender with a little bite. Drain in a colander, then rinse under cold running water until completely cool. Shake well to remove excess water.
4. Cut the cucumber into fine matchsticks and slice the tomatoes into thin wedges. Slice the ham into thin strips. Roll the cooled omelette and slice into fine ribbons.
5. Divide the chilled noodles between two bowls and arrange the cucumber, tomato, omelette and ham neatly over the top. Spoon over the dressing, then finish with the roasted sesame seeds. Serve straight away while cold.

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