In a small bowl, mix together the ingredients for the spicy chili oil and set aside.
In a small food processor, process the spinach mint pesto until desired consistency. Set aside.
For the candied cashews, put cashews, sugar and water into a saucepan over medium heat until the sugar dissolves. Once that happens, continue cooking and stirring occasionally for about 15 minutes or until the sugar crystallizes. It's okay if the cashews look weird together with the sugar.
Line baking sheet with aluminum foil (or if you don't like to use foil for baking, parchment paper or a silicone baking mat works too) and preheat your oven to 350 °F (177 °C). Pour cashews into an even layer on the baking sheet then bake for 10-15 minutes. Watch them carefully every 5 minutes to ensure they don't burn. Everyone's oven is different so the time it took me to candy my cashews may not be the same as yours. Keep an eye on it!
Bring a large pot of water to boil. In the meantime, in a medium skillet, add chili oil you made earlier and turn heat up to medium-high. Once heated, add pork and break into smaller pieces with your spatula or wooden spoon or whatever cooking utensil you use. Remove cooked pork and put in a bowl and set aside.
Once water has boiled, cook ramen according to the directions on the package. Drain then toss with pesto.
To assemble dish: in large bowls, evenly divide spinach mint pesto ramen. Top with pork then cashews. You can then choose to cover and put in the refrigerator to chill or eat them room temperature!
Notes
I used this ramen brand called Sun Noodle and got it at my local Wegmans. It's the freshest as it can be and apparently this is actually what David Chang uses at Momofuku for this pork dish. Don't quote me on it but it was shockingly similar when I made it at home myself.