1. For the crispy pork, heat some sesame oil in a frying pan and cook the minced meat until nicely browned all around. Season with cayenne pepper, salt, pepper, and soy sauce. Set aside and keep warm.

2. For the soup start preparing the veggies by peeling and finely dicing/chopping the onion and garlic. Peel the ginger and chop very finely as well. Clean the bell pepper, remove the seeds, and cut them into thin strips. Wash and dry the spinach. Wash, dry, and coarsely chop the cilantro. Set everything aside.

3. Heat up some sesame oil in a large pot (Dutch oven). Sauté the chopped onion, garlic, and ginger, then add the red curry paste and sauté everything for 1-2 minutes. Stir constantly! Deglaze with veggie broth and coconut milk. Stir in the peanut butter and let the soup simmer for about 5-6 minutes over medium heat.

4. While the soup is cooking, you can prepare the rice noodles according to the package instructions. In my case, they only needed to cook for about 5 minutes. Rinse with cold water and drain, so they don’t get too soft!

5. Add the bell pepper strips to the soup and let cook for about 1-2 minutes, then add the baby spinach, stir in, and let it briefly wilt down. Season with salt, pepper, and some chili flakes to your liking.

6. In Case the cooked rice noodles stick together just rinse them with some warm water, then divide between serving bowls. Pour the soup on the noodles, add the still-warm crispy pork on top, and sprinkle with some chopped cilantro and peanuts (optional). Serve with lime wedges.