1 (15 ounce) can ramen noodles, undrained
2 medium carrots, cut into 1/4 inches cubes
1 small onion, cut into 1/4 inch pieces
3 egg yolks
1 teaspoon vegetable oil
1 teaspoon white sugar
1 1/2 cups vegetable oil
1 1/2 cups water
1 (1.5 fluid ounce) jigger hot pepper sauce
1 cup chopped green onion
1 pound cooked chicken breast meat
1 pound cooked chicken breast meat
In a large bowl, mix the ramen noodles, carrots, onion, egg yolks, oil, sugar, and water. Stir well. Cover, and refrigerate 8 hours or overnight.
Stir the hot pepper sauce into the ramen noodles along with the chopped green onion, chicken, and meat. Cover, and refrigerate 8 hours or overnight.
Bring ramen noodles to a boil. Stirring constantly, cook for 15 minutes. Let pot simmer, stirring, until noodles are sticky and meat is tender, about 5 minutes.