Hiyashi Chuuka (Chilled Chinese-Style Noodles)

• 5 hanks Chinese style noodles
• 3 eggs' worth Kinshi tamago
• 1 Ham
• 1 Cucumber
• 1 Red pickled ginger
• 1 Mustard
• 3 tbsp Vinegar to finish (preferrably black vinegar)
• 400 ml Chicken bone soup
• 6 tbsp Soy sauce
• 6 tbsp Sugar
• 4 tbsp Vinegar
• 1 tbsp Sesame oil
• 2 tbsp Toasted sesame seeds

1. Mix together the soup ingredients and lightly boil.
2. Turn off the heat, then add 3 tablespoons vinegar.
3. Let cool, then chill in the refrigerator.
4. Lightly blanch the cucumbers in hot water for 10 seconds, crisp in ice water, then cut into fine strips.
5. Boil the Chinese noodles as instructed on the package.
6. Cool with ice water, then drain well.
7. The moisture will thin the flavor, so thoroughly squeeze out the water.
8. Arrange the noodles into small mounds on the plates.
9. Lay the cucumbers and ham along the slope of the noodles.
10. Scatter the kinshi tamago over the remaining space, then pour in a generous amount of the cold soup.
11. Top with the red pickled ginger and mustard and enjoy.
12. It's even more delicious with tomatoes and steamed chicken!
13. To make the kinshi tamago, see.
14. To make the steamed chicken, see.

noodles, eggs, ham, cucumber, red, mustard, vinegar, chicken bone soup, soy sauce, sugar, vinegar, sesame oil, sesame seeds

Taken from cookpad.com/us/recipes/149366-hiyashi-chuuka-chilled-chinese-style-noodles (may not work)