Directions

1. In a sauce pan, add the chili oil, olive oil, chorizo, garlic and spices and cook over medium heat until well, well done. Chorizo cannot be overcooked, the longer you cook it, the better. When it gets some burnt and crispy bits, that's ideal.
2. When cooked, add the shaoxing wine and allow to reduce by half.
3. In a separate pot or large soup bowl, either cook or hydrate your noodles. Save some of the starchy water for broth. Add a bouillon cube if you'd like.
4. In a large bowl, place the noodles and the spinach in a bowl with some extra broth and stir well to wilt the spinach. Add the meat mixture to the top and garnish with scallion, cilantro, and nuts / seeds. Serve with lime wedges to squeeze over before serving. Enjoy!