Asian-Inspired Vegetable Noodle Bowl

Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite 1 to 2 minutes. Drain and divide among 4 large soup bowls.

Combine vegetable stock soy sauce ginger chile sauce and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant about 5 minutes.

Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through about 1 minute. Ladle over noodles.