4 portions long noodles
1 pound boneless chicken, cut into small pieces
2 tablespoons vegetable oil
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 onion, coarsely chopped
3 red chili peppers, finely chopped
¼ cup soy sauce
1 teaspoon turmeric
1 tomato, coarsely chopped
1 carrot, thinly sliced
1 cup green beans, cut into 1″ lengths
2 cups spinach leaves
2 cups chicken broth

Cook noodles in boiling water according to package directions, drain and set aside. Heat oil in a large wok over medium heat. Add chicken, garlic, ginger, onion, and chili peppers, and stir-fry until chicken is browned and onions are tender. Stir in soy sauce and turmeric. Add tomato, carrot, and green beans and simmer until tender, about 5 minutes. Add spinach and toss gently until wilted. Add noodles and chicken broth and bring to a simmer. Remove from heat, cover and allow to stand for about 15 minutes before serving. Serves 4.

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