2 tbsp veggie oil
1 garlic clove, crushed
1 cube (1/2 inch) ginger root, grated
1/2 lb spinach, coarsely chopped
8 oz white cabbage, shredded
1 1/4 cups chicken stock (or bouillon)
1 tbsp soy sauce
1 tsp chili sauce
4 oz fine egg noodles

In a wok or deep 10-inch skillet, heat oil. Add garlic and ginger. Cook, stirring constantly, 1 minute. Add spinach and cabbage. Cook, stirring constantly, until veggies are bright green and almost tender. Stir in stock, soy sauce, and chili sauce. Stir in noodles. Simmer a few minutes until noodles are tender. Serve as an accompaniment to a meat or chicken dish.