Place noodles in a large bowl; cover with boiling water.  Soak 3 minutes; drain under running water; divide between 2 soup bowls.  Discard seasoning packet.

Heat oil in medium saucepan over medium heat.  Stir-fry ginger and garlic about 30 seconds.  Add broth, soy sauce, chili-garlic sauce, chicken and pepper to taste; bring to a boil.  Reduce heat to low, simmer 5 minutes or until chicken is done.

Remove from heat; stir in scallions; ladle soup over noodles.  Top with 1/2 spinach and chili-garlic sauce to taste.

Serves 2.  About 290 calories, 28 g protein, 35 g carb.

Substitute and add freely; good with sliced pork, leftover shrimp or beef.  Delicious with carrots, broccoli, celery and or peppers added at stir fry section.