Prep work: Peel carrots along the length, creating ‘ribbons’; Dice garlic finely or use a garlic press; Dice chicken into 1-2 inch pieces then. While noodles are cooking marinate chicken in 1 teaspoon soy sauce, sprinkle of salt, dash of pepper.
Cook noodles as per package instructions, remove from heat, drain, and cool with cold water. Leave in cold water in pot. Set aside.
Heat a medium-large skillet or wok over medium high heat, add 2 teaspoons avocado oil. Add your diced chicken and cook until internal temperature is at least 165℉ (cooked through/no longer pink), remove to a small bowl and set aside.
Add garlic and carrot ribbons to the same wok, adding a dash of oil if necessary. Cook for about a minute, until fragrant. Drain noodles, and add to wok, mixing into the garlic and carrots until incorporated. I use tongs for ease.
Add 1 tablespoon of dark soy sauce, 1½ tablespoons regular soy sauce, and 1-2 tablespoons of sugar depending on preferred sweetness level, mixing into the noodle mixture until noodles are evenly coated. Add the chicken back into the wok, stir in. Stir in the spinach. Option to add 1 tablespoon of water if the sauce seems too dry.
Serve immediately