Get some thinly sliced (shaved) chicken breast from the deli (the "buffalo chicken breast" is good). Put a good hand full of the chicken in the bowl. Drizzle some walnut oil over it, then add some of the powdered ginger, garlic powder, and chili sauce. Note that this chili sauce is different; it has a picture of a duck in flight instead of a chicken on the bottle, and it seems slightly sweeter. We will keep the bottle and compare the ingredients.
Put some water in a cup (we're using a styrofoam coffee cup from the Citgo store). Put the cup of water in the microwave for about 3 minutes (this is a slow microwave) to get it hot. While the water is heating get a package of Top ramen noodles and - before opening it - lay it on the counter and hit it a few times to crush the noodle (not too hard, or the cello wrap will pop open, and the noodles will go everywhere except into the bowl). Empty the crushed noodle into the bowl on top of the chicken and spices. Discard the soup mix packet and the cello wrap.
When the microwave dings (or beeps, as the case may be), pour the water over into the bowl over the noodles and chicken. You probably won't want all the water unless you want this to be a soup - we use about about 6 ounces - the noodle will soak this up, for the most part, leaving a little broth.
Stir.
You could cover the bowl and let the noodle soak up the water, but it's cold enough in here that we wanted to continue to apply heat, so: put the bowl back in the microwave and set it for another 3 minutes (2 might be enough). Wait [impatiently] for the m/w to ding again.
Be careful when you get this out of the microwave - it will be hot enough to burn you. Set it aside to let it cool before trying to eat it.