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Begin by cutting the carrot and cucumber into 4 cm julienne strips. Slice the ham in half lengthwise and then cut it into thin strips.
Boil the carrot in water for 1 minute after it reaches a boil. Add the cucumber and ham, bring it back to a boil, then drain in a colander and rinse under cold running water to cool.
Cook the glass noodles in boiling water according to the package instructions. Once done, drain in a colander and rinse under cold running water to cool.
In a heatproof container, mix together the sugar, salt, soy sauce, vinegar, and sesame oil. Heat this mixture in a 600w microwave for about 30 seconds and allow it to cool slightly.
Beat the eggs until the whites are well mixed. Line a frying pan with a large piece of aluminum foil and heat it over low heat. Pour in the eggs and when they start to set, rotate the pan to spread them into a circle.
Once the eggs are no longer runny, cover the pan and let them cook with the residual heat. Cut the cooked egg in half, stack the halves, and slice them into long, thin strips.
Squeeze the excess water from the vegetables and glass noodles, then combine them with the seasoning mixture and the shredded egg.
Chill the salad in the refrigerator to allow the flavors to meld together.