While the pork is cooking, prepare the remaining ingredients.
Bring a large saucepan of water to the boil and cook the wheat noodles according to packed instructions. It will tend to boil over so keep an eye on the pot – I find stirring and skimming off the scum helps to keep it from boiling over.
Remove noodles from boiling water (keep the water in the pot) and place into a colander. Rinse with cold water.
Using the same water in the pot, quickly blanch the baby spinach until just wilted – about 10-20 seconds.
Remove the baby spinach from boiling water, refresh in some cold water and set aside.
Lastly, tip out half the noodle water and bring the water back to a boil. Stir to create a whirlpool and drop the eggs into the middle, one at a time, for two minutes each.
Assemble the chilli pan mee by placing a portion of noodles in a bowl. Top with wilted baby spinach, cooked mince pork, fried anchovies, poached egg and enough crispy chilli to taste. Serve immediately.