Bring 1l of water to the boil, then add the somen noodles, using 1 bundle of somen per person.
Cook the noodles for 1 minute, then drain the noodles and rinse under cold water. Arrange the noodles into nests on a plate.
Crack your eggs and whisk together (you can add a pinch of sugar and salt if you like). Next, warm some vegetable oil in a frying pan and pour in a thin layer of egg. Lightly fry, then cut into thin strips.
In a new pan, bring water to the boil. Add the prawns and cook until heated through. Next, change the water and lightly boil the carrot and okra. Plunge them into iced water, then cut into slices. Use a bento cutter to cut your vegetables into stars or a peeler to make thin ribbons for the cucumber. Chop the tomatoes in half, then nestle on the noodles and top with the okra.
Arrange your ham slices on the plate. Cut out smaller circles from your cheese to make the faces. Use face cutters on the nori to make the eyes and mouth and scissors to cut out a hairstyle for your Orihime and Hikoboshi. You can give them each a blush with a dab of ketchup too.
Arrange your egg, cucumber and prawns then you’re almost ready to go. Serve with somen tsuyu dipping sauce.
• Okra is also known as bhindi, and as well as being a popular vegetable in Japan, it’s also used in Middle Eastern, Caribbean, Indian and Pakistani cuisine. If you can’t find any in your local supermarket you may be able to get it in a regional food store.