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

Cut the ham in half and slice into thin strips.

Boil water in a pot, add the glass noodles and carrot, and cook for 3 minutes. Drain well.

In a bowl, mix the egg with a pinch of salt. Heat salad oil in a frying pan over medium heat, pour the egg mixture, and spread thinly. Once set, flip and cook briefly. Cut into thin strips (kinshi tamago).