1 cup vegetable oil
1 (1 ounce) package instant chicken noodle soup mix
1 tablespoon prepared yellow corn rice vinegar
1 teaspoon salt
1 recipe pastry for a 9 inch double crust pie or other pie crust
2 eggs
1 cup sweet pickle relish
1 cup sliced fresh ginger root vegetables
1 (8 ounce) can chicken broth
2 cups water
1 cup cubed carrot
1/2 teaspoon ginger root
Heat oil in large skillet or large pot over medium heat. Add noodles; toss until noodles are opaque. Stir in vinegar. Remove from heat; stir in salt and pepper. Stir in rice vinegar. Cover, and simmer for 5 minutes. Pour broth into pan; stir in water and carrots and herbs. Bring to a boil. Cover; reduce heat. Simmer until zesty and thickened; about 25 minutes.
Add eggs, vinegar, broth, carrots, and ginger. Cover, and simmer for 20 minutes, or until chicken is no longer pink. Set aside.
Stir chicken broth mixture into noodles mixture and cook for 5 to 6 minutes, stirring occasionally. Pour into pie crust; sprinkle with chicken broth mixture and white sugar. Drizzle over chicken top.