Prep Ingredients: Julienne the cucumber and carrot. Slice the chilies and mince the garlic. Beat the eggs with a pinch of salt.

Cook Toppings: Bring a small pot of water to a boil. Blanch the crab sticks, bean sprouts and julienned carrot for 1-2 minutes until just tender. Remove with a slotted spoon and set aside. In the same water, cook the shrimp with 1 tbsp of cooking wine for 1-2 minutes until pink. Remove and set aside.

Make Egg Ribbon: Lightly oil a non-stick skillet over low heat. Pour in the beaten eggs and swirl to form a thin layer. Cook for about 1 minute per side until set. Roll up the cooked egg and slice into thin ribbons.

Cook Noodles: In a separate pot, cook the soba noodles according to package directions (usually 5-6 minutes). Drain and immediately rinse under cold water to stop the cooking and prevent sticking.

Make Sauce: In a small bowl, whisk together all the sauce ingredients: minced garlic, sliced chilies, soy sauce, vinegar, oyster sauce, salt, olive oil, water, chili powder, and sesame seeds.

Assemble: Place the cooled noodles in a bowl. Top with the blanched vegetables, shrimp, crab sticks (shredded), and egg ribbons.

Serve: Drizzle the sauce over everything and toss well to combine. Enjoy immediately.