Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente, about 2 minutes less than recommended. Reserve 1 cup of pasta water before draining and setting noodles aside. prep

Heat vegetable oil in a large skillet over medium-high heat. Add ground pork and press it down without stirring to allow it to brown and become slightly crispy. cook

Stir in minced garlic, grated ginger, soy sauce, brown sugar, and spinach. Stir-fry quickly until well combined and heated through. Remove from heat. cook

In a large mixing bowl, combine soy sauce, rice vinegar, peanut butter, chili crisp, and brown sugar. Add half of the reserved pasta water and mix until smooth. mix

Toss the cooked noodles in the sauce, adding more pasta water as needed to get the desired consistency. The sauce should coat the noodles evenly without being thick or sticky. mix

Place peanuts in a ziplock bag and crush with a rolling pin, or use a mortar and pestle or food processor to achieve a coarse texture. prep

Divide the noodles among serving bowls. Top each bowl with the pork mixture, sliced green onions, and crushed peanuts. Serve immediately. assemble