For the Spicy Oil

Mix the ingredients in a small bowl and set aside.

For the Crispy Shallots

Place sliced shallots in a saucepan and add enough oil to submerge. Set over a medium-low heat and cook. Stir often with a fork to separate the rings. Cook until the shallots are golden brown, about 20-25 minutes. Watch carefully, once the shallots start to brown they will darken quickly.

Place a mesh strainer over a heat-proof bowl. Pour shallots and oil into the strainer. Reserve oil for other uses (vinaigrettes, stir-fries, soups) and transfer the shallots to paper towels to cool. Sprinkle lightly with salt.

Note: shallots can be prepared 5 days in advance. Store in an air-tight container at room temperature.

For the Candied Cashews

Heat cashews and sugar in a non-stick pan over medium heat, just until sugar melts and cashews are golden. Watch the pan carefully as the sugar can burn quickly.

Remove from heat and cool cashews in a single layer on a parchment lined plate. Break apart, if needed, when cooled.

For the Spicy Pork

In a small bowl, combine water, sugar, fish sauce, and soy sauce. Set aside.

Heat 2 teaspoons of vegetable oil in a pan. Add the ground pork and lightly season with salt and pepper. Fry until pork is browned and cooked through. Remove pork from pan and set aside.

Drain excess oil leaving about a tablespoon. Add sliced shallots or onions and cook until shallots are translucent and lightly browned. When they are done, add them to the bowl with the pork and set aside.

In the same pan, add remaining 1 teaspoon of vegetable oil. Once the oil is warm add the crushed red peppers. Wait 5-10 seconds and then add the garlic. Sauté until garlic is fragrant, about 30 seconds. Add the water and fish sauce mixture. When the sauce bubbles, return the pork and shallots to the pan and add the chopped scallions and sesame oil. Stir until well combined.

For the Noodles

Cook the noodles according to the package directions (discard soup packet if included). Drain then toss the noodles with the 1-2 tablespoons of spicy oil and a little bit of soy sauce.

To Assemble

Divide the noodles between four bowls. Top the noodles with a serving of pork, some candied cashews, and a handful of baby spinach leaves. Sprinkle with crispy shallots. Drizzle with flavored oil. Serve.