Kritika Handa
Boil the noodles as per package instructions. Drain and set them aside.
Heat oil in a pan, add minced garlic, grated ginger, and sliced onions. Sauté until the onions turn soft and fragrant
Add carrots, cabbage, and tomatoes to the pan. Cook for 3-4 minutes until the vegetables soften slightly.
Add vegetable broth or water to the pan and bring it to a boil. Let it simmer for about 5 minutes.
Add soy sauce, vinegar, chili powder, salt, and pepper to the broth. Mix well and let the flavors blend.
Toss in spinach and the cooked noodles. Let them cook for another 2-3 minutes until the spinach wilts and noodles absorb the flavors.
Serve hot, garnished with chopped spring onions and fresh cilantro.