Cook the noodles in boiling water. Drain and cool.
Heat two tablespoons of cooking oil in a pan. Spread the chicken in the hot oil, sprinkle lightly with salt and pepper, and fry until no longer pink.
Add the garlic and onion to the chicken; cook just until the onion slices soften.
Add the carrot, bell pepper and spinach, at half-minute intervals. Season lightly with salt and pepper.
Mix all the ingredients for the sauce with half a cup of water and pour into the pan. Cook, stirring, until thick and no longer cloudy.
Heat enough cooking oil in a pan to reach a depth of at least three inches.
Drop the drained and cooled noodles into the hot oil. Fry until crisp.
Scoop out the noodles and lay on a plate.
Top with the chicken and vegetables stir fry.
Serve your crispy chow mein immediately.