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Bring a large saucepan of salted water to the boil.
Finely slice the chilli. Peel and finely grate the garlic and ginger. Mix together all the sauce ingredients in a small bowl and set aside.
Place a large wok or frying pan over a medium heat. Add the butter and a drizzle of olive oil. Once melted and foaming, add the garlic, ginger and chilli. Cook for 2-3 mins, stirring constantly, until softened and lightly caramelised.
Add the prawns to the pan and cook for 1 min on each side until just turning pink.
Cook the udon noodles following pack instructions, then drain.
Add the spinach to the pan with the prawns and stir until just wilted. Tip in the noodles and pour in the sauce. Toss everything together over a high heat for 1-2 mins until the noodles are coated and glossy. Taste and season with more salt or black vinegar, if needed.
Roughly chop the cashews and toast them in a dry frying pan for 2-3 mins until golden and fragrant.
Thinly slice the spring onion.
Divide the noodles between two bowls and top with the toasted cashews, spring onion and a drizzle of chilli oil, if using.