Soak the Chinese instant noodles in hot water until cooked through.

Rinse the noodles with cold water and drain well.

Cut chicken breasts into bite-sized pieces.

In a bowl, marinate the chicken pieces in soy sauce for about 30 minutes.

Sprinkle the marinated chicken with five spice powder and mix thoroughly to coat evenly.

Heat 1 tablespoon of oil in a wok over medium-high heat.

Fry the five-spiced chicken until cooked through and slightly browned. Remove the chicken from the wok and set aside.

Add another 1 tablespoon of oil to the wok.

Stir-fry the sliced bell pepper and halved baby corn for about 4 minutes, until slightly softened. Remove from the wok and set aside.

Add the sliced napa cabbage and spinach to the wok and stir-fry for about 2 minutes, until wilted. Remove from the wok and set aside.

Reheat the cooked noodles in the wok.

Add the stir-fried vegetables and chicken to the noodles in the wok.

Mix all the ingredients well, ensuring even distribution.

In a separate small bowl, mix the Guilin chili sauce, soy bean paste, water, and potato starch to create a sauce slurry.

Pour the sauce slurry into the wok with the noodles, vegetables, and chicken.

Stir-fry for 3 minutes, until the sauce thickens and coats all the ingredients evenly.

Serve the Five Spice Chicken Noodles hot, garnished with beni shoga (red pickled ginger).