1.Combine chicken, sauce, ginger and garlic in medium bowl.
2.Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.
3.Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
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.
Chicken mixture can be marinated for a few hours or overnight.Note