Put on a large pot of water to boil to cook the noodles. Place the stock, garlic, ginger, soy and chili sauces in another pot; bring to a gentle simmer. Simmer 5 minutes. Meanwhile, cook noodles in the boiling water until just tender, about 1-2 minutes. Drain the noodles and then divide among 4 large soup bowls. Add the bell pepper, spinach and soybeans to the stock and heat through 1 minute. Divide and ladle the mixture over the noodles and serve.