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Prepare the noodles according to the packet instructions. If using fresh noodles that don’t require boiling, loosen them according to the packet instructions and set aside. If using dried noodles, cook until just tender, rinse in cold water in a colander, drain and set aside.
Heat the olive oil in a large, deep frying pan or wok over medium–high heat. Add the pork and cook, breaking it up with a wooden spoon, for 2–3 minutes. Sprinkle over the cornflour and add the light soy sauce. Cook for a further 3–4 minutes, stirring occasionally, until the pork is cooked through and nicely browned.
Add the garlic, ginger and spring onion. Cook, stirring, for 30–60 seconds until fragrant.
Meanwhile, combine all the sauce ingredients in a small bowl.
Reduce the heat to medium. Add the sauce mixture and 125 ml (½ cup) of water to the pork. Stir for 1–2 minutes until the sauce is smooth, glossy and well combined.
Add the noodles and baby spinach. Toss for 1–2 minutes until the noodles are well coated and the spinach has wilted. Add an extra splash of water, 1 tablespoon at a time, if needed to loosen the sauce.
Divide among bowls and top with extra spring onion, crushed peanuts, sesame seeds and extra chilli oil or chilli oil crisp, if using.