• 6 garlic cloves, crushed
  
• 4 eggs
  
• 150 g fresh spinach
  
• 200g Chinese noodles
  
• 1 tablespoon sesame oil
  
• 1 tablespoon fresh ginger, finely shredded
  
• fresh spring onions, chopped
  
• black pepper
  
• chili powder
  
• salt
  
• soy sauce

Wash and prepare the spinach, chop coarsely. Cook the spinach in 2 liters of water for 1 minute. Drain spinach and set aside.

Cook noodles in 4 liters of water until just tender. Drain and toss with sesame oil and set aside. Keep the water warm for later use.

Break the eggs into four cups. Bring 2 liters of water to a boil. Slip one egg at a time into the water, poach them for 2 minutes.

Divide the garlic and the noodles into four soup bowls. Place a portion of the spinach on top of the noodles and then a poached egg. Pour some of the water from the noodles into the bowls and sprinkle with the chopped spring onions, freshly ground black pepper, chili powder, salt, ginger and soy sauce and serve immediately.

Have a good day!