Prepare the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, water, and grated ginger until sugar dissolves. Set aside in the refrigerator.
Cook the chicken: Place chicken breast in a pot with enough water to cover. Bring to a boil, then reduce heat and simmer until cooked through. Let it cool, then shred the chicken.
Prepare egg crepes: Beat eggs with a pinch of salt. Heat a lightly oiled non-stick pan over medium-low heat. Pour a thin layer of egg mixture to make thin crepes. Cook until set, then flip and cook briefly. Repeat for remaining egg mixture. Let cool and slice into thin strips.
Prepare vegetables: Wash cucumber and cut into thin julienne strips. Wash tomato and slice thinly. Slice ham into thin strips.
Cook noodles: Bring a large pot of water to a rolling boil. Add ramen noodles and cook according to package instructions (usually 2-3 minutes) until al dente.
Chill noodles: Immediately drain cooked noodles and rinse thoroughly under cold running water to remove starch and chill them. Drain well.
Assemble: Divide chilled noodles into two serving bowls. Arrange shredded chicken, egg strips, cucumber strips, tomato slices, and ham strips neatly on top of the noodles.
Serve: Drizzle the prepared dressing generously over the toppings and noodles before serving.
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