Drain and rinse the shirataki noodles and drain on some kitchen roll.
Combine all dressing ingredients into a small bowl and whisk well until the sugar has dissolved.
Add drained shirataki noodles to the bowl. Mix together until shirataki noodles are well-coated, then leave in the fridge overnight to marinate.
Before consuming, arrange the hijiki seaweed, ham, egg, carrot and cucumber on top of the marinated shirataki. Enjoy.
• Try using different vegetables for variety in flavour. Bean sprouts, wood ear mushrooms and wakame seaweed would all go well with this dish.
• You can leave out the chilli oil and garlic from the dressing ingredients for sweeter flavour.