Cook the vermicelli according to package instructions and set aside.

Boil the chicken tenderloin until cooked, then shred into small pieces.

Prepare the beaten egg with mirin and salt, then cook in a pan to make scrambled eggs.

Julienne the carrot and cucumber, and soak the dried wood ear mushroom in water until soft.

Mix sugar, vinegar, soy sauce, and sesame oil to create the dressing.