In a medium or large pot filled with water, bring it to a boil. Add noodles and loosen them. Boil for 2-3 minutes until Al dente. Do not over boil them or they will become soggy. Strain cooked noodles immediately and run under cold water to rinse out the excess starch while rubbing them with clean hands. Strain out any excess water. Set aside.

Meanwhile, in a smaller pot filled with enough water, boil your eggs on medium-high heat. Boil without a lid for 6 minutes for soft-boiled eggs. For medium soft eggs, boil for 7-8 minutes. For hard boiled eggs, boil for 9-10 minutes. After they have boiled, transfer to an ice bath to cool completely. Crack and peel them. Slice them into half with a sharp paring knife. Set aside.

In a large mixing bowl, combine soy sauce, sesame seeds, sesame oil, sugar, minced garlic and rice vinegar.  Mix in the cold noodles with tongs or clean hands.

Finally, transfer seasoned noodles into each serving bowl. Place cucumber slices over top along with sliced eggs. Enjoy!