Julienne the cucumber and carrot. Cut the harusame noodles in half using kitchen scissors.

Cut the ham in half, then slice into 5mm wide strips.

Heat salad oil in a frying pan, spread it with a paper towel, and pour in the beaten egg. Swirl the pan to spread the egg thinly. Once the surface is dry, turn off the heat, flip the egg, and let it cook with residual heat. Cool, cut into thirds lengthwise, then julienne to make thin egg strips (kinshi tamago).

Boil water in a pot, add the harusame noodles, and cook according to the package instructions. Add the carrot 1 minute before the noodles are done. Drain and rinse under cold water, then drain well.