Start by cutting the Boneless, Skinless Chicken Breast (1) into slices.
Place chicken breast into a bowl and season with Kosher Salt (1/2 teaspoon), Baking Soda (3/4 teaspoon), Chinese Five Spice Powder (1/2 teaspoon), Garlic Powder (2 teaspoon), Ground Turmeric (1 1/2 tablespoon), Ground Black Pepper (1/2 teaspoon), Granulated Sugar (3 tablespoon), Molasses (1 1/2 tablespoon), Soy Sauce (1/4 cup), Liquid Smoke (2 teaspoon), Rice Vinegar (2 teaspoon) and mix thoroughly. Let it marinate for 30 minutes to an hour.
Heat your wok or pan over high heat and add Vegetable Oil (5 tablespoon). Stir fry in batches so as to not overcrowd the pan. Continue to stir fry until completely cooked.
In a pot add the Chicken Stock (to taste) and bring to a boil. Add the Ramen Noodles (to taste) to the stock and a little bit of Liquid Smoke (to taste). Cook for 3 minutes.
Pour ramen noodles and stock into a bowl and top with stir fried chicken and vegetables of choice such as Corn (to taste), Carrot (to taste), Garlic (to taste), Fresh Spinach (to taste), Mushroom (to taste), Soy Sauce (to taste), Crushed Red Pepper Flakes (to taste) and Dried Parsley (to taste).