Set the water to boiling for the noodles while you prepare the cashews and spinach.

Have all the ingredients prepped and ready to go before you begin cooking.

In a small skillet over medium heat, stir the chili powder and sugar into the olive oil and toss the cashews to coat. Heat through taking care not to burn.

Remove the cashews from the heat.

Place the rice vermicelli into a heatproof bowl and cover with hot water. Allow to sit while you cook the spinach.

In a large skillet, saute the onions, garlic and ginger in the sesame oil until softened. Add more oil or water as needed to prevent sticking.

Stir in the red pepper flake and wilt the spinach in the hot pan (in batches as necessary)

When the spinach is wilted, stir in the lime juice and soy sauce. Season with salt and pepper as desired.

To serve, drain the noodles and split them between two bowls. Arrange the spinach on top and garnish with the cashews.