Hiyashi Chuka Noodles

Mix together chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves. Set aside.

Bring a saucepan of water to a boil. Cook ramen noodles in boiling water for 2 minutes. Drain immediately and refrigerate noodles until cold.

Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet to thinly coat the bottom with egg. When firm, fold egg in half and remove from the skillet. Slice cooked egg into thin strips.

Place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour soy sauce mixture over the top and sprinkle with nori. Serve with a touch of hot mustard on the side.