Make the sauce by combining soy sauce, chili vinegar (or rice wine vinegar), brown sugar, and water. Set aside.

Slice garlic and shitake mushrooms.

Chop fresh spinach.

Chop 6 stalks of scallions - separate the white and green parts. The white part will be cooked, whereas the green part will be used as a garnish.

Heat a wok on medium heat, once hot, add 1 tbsp avocado oil.

Add shitake mushrooms.

Cook for 2 minutes until you have this.

Add the fresh spinach. Add a pinch of salt - not too much since we will be adding soy sauce later.

Cook for a minute until you have this.

Set aside mushrooms and spinach in a bowl.

Cook the noodles according to the directions on the packet. I used 3-ingredient ramen noodles.

Heat a wok on medium heat, once hot, add 2 tbsp avocado oil.

Add the crushed red pepper and garlic. Lower heat and cook on low for a minute.

Add the white portion of the scallions. Cook for a minute.

Pour the sauce and increase the heat to medium. Cook for 2 minutes.

In the meantime drain the cooked noodles and rinse with cold water.

Add the noodles to the sauce and toss until noodles are well-coated.

This is what you should have.

Add sauteed spinach and mushrooms.

Add scallions. Gently toss.

Sprinkle some sesame seeds as garnish.