Step 1

Combine chicken, sauce, ginger and garlic in medium bowl.

Step 2

Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.

Step 3

Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.

Step 4

Heat remaining oil in wok; stir-fry beans and mushrooms until tender. Return chicken to wok with noodles, the water and paste; stir-fry until hot. Add spinach; stir-fry until spinach wilts, season to taste.