Mix in a pint jar: sugar, vinegar, soy sauce, olive oil, and sesane oil. Set aside. Cook noodles per directions, rinse, drain, and cool. Beat egg, fry like a crepe, and cut into julienne strips. Shake sauce in pint jar and chill Arrange salad in 13x9 baking dish. Sprinkle 2 handfuls of shredded lettuce on bottom followed by somen noodles. Use your hands to make noodle balls and place these balls in a row for east serving. Top with remaining lettuce, carrot, cucumbers, cold cuts, egg strips, and nori. Chill. To serve, scoop out a somen noodle ball with its toppings. Sprinkle with sauce. Try eating with chopsticks. Sauce can also be used over shredded cabbage or as a meat marinade.
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