Step 1

For the sauce:

Step 2

In a blender or small food processor, add the yuzu tea, vinegar, noodle base, extra-virgin olive oil, sesame oil, water, ponzu, ginger and garlic. Blend until smooth. Season to taste with salt.

Step 3

For the noodles:

Step 4

Boil fresh noodles according to package instructions. Drain very well and toss with oil in the medium bowl. Cover and refrigerate until cold.

Step 5

To serve:

Step 6

In a nonstick skillet over medium heat, cook thin layers of scrambled eggs. Let cool for a couple of minutes. Roll and slice thinly.

Step 7

In a shallow bowl, add 2 ladles of dressing to the bottom of the bowl. Place noodles over the top. Arrange the sliced eggs, nori and remaining vegetables by color around the top of the noodles. Serve chilled; mix to eat.