In a medium skillet, heat 2 tablespoons of oil over medium heat. Add 2 minced garlic cloves and sauté for about 20 seconds, or until they turn golden brown.

Add 1 pound of chicken mince to the skillet, breaking it up as it cooks. Sauté for about 2 minutes until it’s nearly cooked through, no longer pink.

Stir in 2 tablespoons of red curry paste, 1 tablespoon of curry powder, and 2 tablespoons of dark soy sauce. Sauté this mixture for 1 minute.

Pour in 1 cup of chicken stock and bring the mixture to a gentle simmer for about 1 minute, while stirring.

Carefully squish 2 packs of instant noodles into the skillet and allow them to soften in the broth for about 1 minute.

Using tongs, carefully flip the noodles after 45 seconds. Let them cook for another 30 seconds, separating with the spoon.

Add 1 can of full-fat coconut milk, 3 tablespoons of peanut butter, and 1 tablespoon of cider vinegar. Stir well for about 1 minute.

Toss in 2 cups of baby spinach, stirring for an additional 30 seconds until the spinach wilts.

Dish out into bowls, garnishing with crushed peanuts, fresh coriander, and a drizzle of Sriracha.