Prepare the noodles: drain the konjac noodles in a sieve and rinse them under cold running water for about a minute. Snip them a few times with kitchen scissors if you like shorter noodles. Tip them into a dry nonstick skillet over medium-high heat and dry-fry, stirring often, for 3 to 5 minutes, until they stop steaming and squeak against the pan. Set aside.

Heat the olive oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 to 8 minutes, until browned in places and cooked through with no pink in the middle (165°F / 74°C).

Pour in the chicken broth and soy sauce and bring to a simmer. Add the baby spinach and simmer for 2 to 3 minutes, stirring, until it has wilted. Taste and season with salt and pepper.

Add the prepared noodles and simmer for 1 to 2 minutes to heat them through. Ladle into bowls and serve hot.