Soak the noodles for 10mn in boiling water. Drain and transfer to cold water immediately. Set aside.
Meanwhile, sauté the hazelnuts 5mn in 1tsp coconut oil, and set aside.
Finely chop the coriander and chili pepper (get rid of the seeds) and chop the green pepper. In a frying pan, sauté for 5mn on medium heat in 1tsp coconut oil.
Meanwhile melt the butter and add in the miso paste. Set aside.
Roughly chop the hazelnuts and add to the frying pan with the butter-miso mix and the silk tofu. Sauté for a few minutes.
Add the spinach, nuoc mam sauce and noodles, and stir continuously while on medium heat. Serve when hot!