Glass noodle salad with ham and egg (Harusame sarada)

1. Cook the glass noodles in boiling water for the time on the packet, rinse in cold water, drain and cut into 8-10 cm lengths with scissors.

2. Cut the cucumber into matchsticks, sprinkle with a pinch of salt, squeeze after 5 minutes; cut the carrot and ham into thin strips too.

3. Beat the eggs with a pinch of salt, cook 2-3 thin omelettes in a lightly oiled frying pan, roll them up and slice into hair-thin strips (kinshi tamago).

4. For the dressing, stir the rice vinegar, soy sauce, sugar and sesame oil until the sugar dissolves.

5. Toss the noodles, carrot, cucumber, ham and egg strips with the dressing in a bowl.

6. Chill for at least 15 minutes so the noodles absorb the dressing, and serve cold.

Tip: "Harusame" means "spring rain" – the thin, translucent noodles recall fine raindrops. The salad only gets better over 1-2 days, so you can make it ahead.