Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes until al dente, and drain.
Heat the oil in a frypan over medium heat and saute the garlic about 1 minute. Stir in the spinach and cook about 1 minute. Mix in the cooked egg noodles, chilli paste and tomato sauce, and toss until well coated.
Make a hole in the centre of the noodle mixture. Place the egg in the centre and scramble, tossing with the noodles just before egg is finished cooking.
Mix in the sugar and enough water to keep the mixture moist into the frypan. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.