Place the ginger chicken balls on a baking sheet. Dust with the raw sugar, skewer and bake in a 350 F oven until an internal temperature of 165 degrees has been reached. Place the noodle salad on a decorative serving plate, place the cooked ginger chicken lolli pops on top of the noodle salad. Garnish with scallion. Serve immediately with 2oz of each SBR Sweet Red Chili and Teriyaki sauces.