Dan Dan Nudlar

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1. 1
   Gather and prep all ingredients.
2. 2
   Set a large pot of salted water to boil. Cook spaghetti until al dente, about 2 minutes less than the package directions. Reserve 1 cup of pasta water before draining and set noodles aside.
3. 3
   Heat oil in a large skillet over medium-high heat. Add ground pork and press down without moving it for a few minutes to get a nice browned, slightly crispy base.
4. 4
   Stir in garlic, ginger, soy sauce, brown sugar, and spinach. Stir-fry quickly until fully combined and heated through. Remove from heat.
5. 5
   In a large mixing bowl, combine soy sauce, rice vinegar, peanut butter, chili crisp, brown sugar, and about half of the reserved pasta water. Mix until smooth.
6. 6
   Toss noodles in the sauce, adding more pasta water*** as needed. The sauce should coat the noodles evenly without being thick or gloopy
7. 7
   Place peanuts in a sealed ziplock bag and crush with a rolling pin until coarse. Alternatively, use a mortar and pestle or a food processor.
8. 8
   Divide dressed noodles evenly among serving bowls. Top each with a portion of the pork mixture, sliced green onions, and crushed peanuts. Serve immediately****.