For the Japanese noodle salad, dissolve sugar in vinegar. Mix with the remaining ingredients of the sauce.
Mix 2 beaten eggs, a spoonful of water and 1 teaspoon of cornflour to make an omelette mixture and fry in a pan with a little oil. Then cut into strips.
Cut all other ingredients small. Set aside carrot and Chinese cabbage leaves, mix the rest in a salad bowl.
Boil noodles until soft and add the cabbage and carrots in the last minute.
Strain and give just a quick cold rinse. Add to the salad bowl and marinate with the dressing. Allow the Japanese noodle salad to marinate for a while and serve.
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