Bring a large pot of water to the boil. Add the soba noodles to the pot, and cook until just tender, about 5 minutes.
Drain the noodles, and chill down under cold, running water. Set aside until needed.
Trim the root end of the enoki mushrooms, and quickly blanch until the mushrooms go limp. Drain and chill the mushrooms.
Poach the prawns until they just begin to turn opaque. Drain and chill, then cut the prawns in half lengthwise. Set aside.
Top and tail the carrot, peel then cut into a fine julienne.
Remove the ends of the cucumber, and cut into quarters. Scrape out the watery seeds, and slice into thin slivers.
Shred the Chinese cabbage into thin ribbons.
Thinly slice the radish.
Crack the eggs into a bowl, and beat. Heat a frying pan to medium-high, add the sunflower oil, and make a thin omelet with the beaten eggs. Transfer the omelet to a chopping board, and cut into ribbons.
For the sauce, stir together the rice wine vinegar, the soy sauce and sugar until thoroughly dissolved.
Mound the noodles on individual plates, and top with all the prepared ingredients. Each ingredients should have their own allocated spot so as to depict a rainbow.
Drizzle with the dressing and serve immediately.
«All the prepared ingredients should be kept chilled until ready to serve. Although Chinese-style egg noodles are normally used for this salad, any noodle you may have on hand can be used instead. »