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Make the Asian spice blend by placing all of the ingredients in a small bowl and stirring well to mix. Set aside.
Start making the sauce. Heat the 1 ½ tablespoons of avocado oil on medium-low in a small saucepan.
Add the garlic and cook for 4-5 minutes.
Add the remaining ingredients and stir. Lower the heat to medium-low and simmer for 5-6 more minutes. Remove from the heat and set aside.
Heat 1 tablespoon of avocado oil in a large heavy-bottomed skillet on medium.
Add the napa cabbage and red cabbage and saute for 10-12 minutes until tender.
Add the spinach and saute for another minute until wilted.
Bring 4 cups of water to a boil in a medium saucepan.
Boil the noodles for 3 minutes or the number of minutes indicated on the package.
Drain the noodles and place them in the pan.
Pour the sauce over the noodles and toss well to mix. Cook for 2-3 minutes until heated through. If necessary, add a little water to prevent sticking.
Top with scallions, grated Parmesan cheese, and the Asian spice blend.
Serve immediately.