- Bring 8 cups water to boil in Dutch oven over high heat. Cook 8 ounces dried thin Chinese wheat noodles according to package directions. Using tongs, remove noodles to large bowl, rinse with cold water, and drain well (leave boiling water in Dutch oven). Divide noodles among 4 serving bowls.
- Meanwhile, crack 4 large eggs, one at a time, into colander. Let stand until loose, watery whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.
- Add 1 tablespoon distilled white vinegar and 1 teaspoon table salt to remaining boiling water. Remove pot from heat. With lip of measuring cup just above surface of water, gently tip eggs into water, 1 at a time, leaving space between them. Cover pot and let stand until whites closest to yolks are just set and opaque, about 3 minutes. If after 3 minutes whites are not set, let stand in water, checking every 30 seconds, until eggs reach desired doneness. (For medium-cooked yolks, let eggs sit in pot, covered, for 4 minutes, then begin checking for doneness.) Using slotted spoon, carefully lift and drain each egg over Dutch oven and place 1 in each noodle bowl.
- Drain water from pot. Heat 2 tablespoons vegetable oil in now-empty pot over medium heat until shimmering. Add 2 minced garlic cloves and 2 teaspoons grated ginger and cook, stirring, for 1 minute. Add 1 pound ground chicken and cook, breaking into small pieces with spoon, until just browned, 2 to 3 minutes.
- Add 4 cups chicken broth, ¼ cup soy sauce, and 1 teaspoon sugar and bring to boil. Stir in 8 cups baby spinach, cover, and cook until tender, about 1 minute.
- Off heat, stir in ¼ cup chili crisp, ¼ cup Chinese black vinegar, and 2 thinly sliced scallions. Divide between noodle bowls and serve.
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