Hiyashi chuka salad with fresh ramen, egg ribbons, and crispy pancetta

Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. Return the ramen to the pot. Add the stir-fry blend, season to taste with salt and pepper, and stir to combine. 

While the water is heating and the ramen is cooking, prepare the pancetta and the eggs.

• Crack the eggs into a small bowl and season with salt and pepper. Lightly beat with a fork until just blended. 

In a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Transfer to a plate. Spoon off all but 1 to 2 teaspoons fat from the pan. 

Reduce the heat to medium-low and add the eggs, swirling to coat the bottom of the pan evenly. Cook without stirring until the eggs are set and beginning to release from the pan at the edges, 1 to 2 minutes. Using a spatula, gently flip the eggs and cook until just cooked through, 10 to 15 seconds longer. Transfer to a cutting board to cool slightly. Gently roll up the eggs, then cut the roll crosswise into ¼-inch-wide ribbons.

While the pancetta is cooking, start preparing the vegetables.

• Peel the cucumber if desired; cut the cucumber into ¼-inch-thick matchsticks.
• Cut away the core from the tomatoes; coarsely chop the tomatoes and season to taste with salt and pepper.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal.

Transfer the ramen to individual bowls. Arrange the cucumber, tomatoes, scallions, egg ribbons, and pancetta in separate piles on top. Drizzle with any remaining sauce from the pot, garnish with the nori strips, and serve.