Ingredients

For the dressing
• 80g white sesame
• 4 tbsp vegetable oil
• 3 tbsp sesame oil
• 1/2 tsp chicken bouillon powder
• 3 tbsp soy sauce
• 3 tbsp white sugar
• 2 tsp apple cider vinegar
• 6 tbsp water

For the garnish
• 5 eggs
• 1 tsp sugar
• 1/4 tsp fine salt
• 250g ham - cut into small pieces
• some of green vegetable (green beans, cucumber) - cut into julienned
• 1 tomato - sliced
• 1 leek - thinly julienned
• 5 servings ramen noodles

Instructions

• 1. making the dressing
• In a small cooking pot, add oil (vegetable and sesame) and heat until its hot but not boiled. Let it to cool to room temperature. In a bowl, add sesame and oil, then blend with a hand blender (or with food processor) until smooth paste. Add the rest of ingredient (chicken bouillong powder, soy sauce, sugar, vinegar and water) and mix. Chill until serve.
• 2. For eggs, add oil to a non-stick frypan and heat over medium high heat. Wipe excess oil with kitchen paper. Pour the egg mixture, then spread the egg outward thinly like you are making crepe. Turn it over. Cook for another 10 seconds.
• Repeat with the rest of egg mixture.
• 3. Cool the egg crepes and slice into very thin strips. Set aside.
• Assembly
• 4. For the noodles, bring a pot of water to a boil and add the noodles, cook according to package directions. Drain and rinse with a cold water to remove remove starch of ramen. Drain completely and divide the noodles on serving plate.
• 5. Garnish with egg, ham, cucumber/green beans, tomato and leek. Pour the dressing just before you eat.