Heat the oil in a wok or a pan, add the garlic and stir fry for half a minute. Add the mushrooms, carrot and capsicum and stir fry for two minutes.
Add the chilli and immediately stir in stock. Bring the mixture to a boil, add the noodles and lower the heat.
Simmer for three to four minutes stirring occasionally. Add the MSG, white pepper powder and salt. Stir in the vinegar and shredded spinach leaves, simmer for a minute and serve hot.