Hiyashi Chuka Noodles

Combine chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves.

Bring a saucepan of water to a boil. Cook ramen noodles in the boiling water for 2 minutes. Drain immediately; refrigerate noodles until cold.

Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet until egg thinly coats the bottom of the skillet and is firm; fold egg in half and remove from the skillet. Slice cooked egg into thin strips.