1. In a large saute pan set over medium-low heat, combine 1/3 cup oil, garlic, ginger, and red pepper flakes. Cook stirring occasionally for about 5 minutes, until very fragrant and garlic and ginger have just begun to sizzle. Immediately remove from heat and transfer to a bowl. Set aside.
2. Return saute pan to heat and add remaining 2 tbsp of oil and the ground pork. Use a wooden spoon to break up into piece and season with salt and pepper. Cook for 5-6 minutes without stirring, until pork is golden and beginning to get a little crispy, stir, and continue to cook until browned, breaking up with your spoon occasionally.
3. Meanwhile, in a medium bowl or measuring cup, whisk together soy sauce, hoisin sauce, honey, rice vinegar, and tahini. Set aside.
4. Add the water chestnuts and chopped spinach to the saute pan along with the pork. Stir to combine and cook for 1-2 minutes before adding the sauce, followed by the chicken broth. Stir well, and then bring to a simmer.
5. Simmer for about 5 minutes, until sauce has thickened slightly and meat is beginning to caramelize.
6. While sauce is simmering, cook noodles according to package instructions, drain and set aside.
7. Toss hot noodles into sauce until well coated, adding a splash of broth or water to loosen slightly if needed. Divide noodles into bowl, top with a spoonful of reserved chili oil, fresh herbs and lime juice. Serve immediately.
By: Anna Ramiz @gatheredatmytable