In a medium size bowl, crack in eggs and lightly beaten with a fork. Add in milk, and season with pepper and salt. Preheat a non-stick cooking skillet with 1 Tbsp of oil. Pour in 1/2 of the egg mixture and swirl the pan to make sure the egg mixture covers the pan. Push the egg mixture to the center with spatula, allowing the mixture to flow to the side. Let it cook until the bottom is firm and flip to the other side and cook until golden brown and firm. Remove from the pan to a plate and let it cool down and then slice into 1/2-inch strips. Repeat with the rest of the egg mixture
Mix all the ingredients for dressing in a bowl and whisk until the sugar dissolves. Have a taste and add a bit sugar and soy sauce as needed. It should be slightly tangy, salty and sweet at the same time. In a large salad bowl, add in all the ingredients for salad. Toss to mix everything. Place the eggs into the salad bowl along with the dressing and toss again to mix everything. Serve at room temperature or cold