In a 4-qt. saucepan, place the chicken breast, water, bouillon cube and garlic. Heat over medium-high heat. Bring to a boil, then reduce the heat to low, cover the pan and let simmer, stirring occasionally, until the chicken is cooked through, about 20 minutes. Remove the chicken from the broth; reserve the broth in the pan. When the chicken is cool enough to handle, shred it into strips; set it aside. Place the pan of chicken broth back over medium-high heat, cover the pan and bring to a boil. Once boiling, stir in the noodles, spinach, green onions, ginger and garlic-chile sauce. Let the noodles boil, uncovered, until al dente, about 4 minutes. Reduce the heat to medium-low, stir in the shredded chicken and cook until the chicken heats through, about 1 minute. Ladle the stew into serving bowls and serve at once.

Yield: 4 Servings.