Submitted By: Tank
Submitted From: the Bronx, NY
- Chicken thighs (or any part you like)
- Ginger powder
- Olive Oil
- Dried Chili
Boil 3 to 4 chicken thighs with the mustard, garlic, dried chili until water evaporates, add olive oil and a touch of ginger to create a glazing on chicken. Be careful not to let it get too dry. In same skillet, add 2 packs of ramen noodles whole, do not break and just enough water to cover up to bottom half of noodle brick. Let the bottom half
cook and turn over for top half to cook. As noodles soften, stir to mingle other ingredients and let water evaporate constantly stirring. It becomes almost like a moist stirfry.