Heat oven to 200C/fan 180C/gas 6.
Toss the potato chunks with the cumin,
1 tsp oil and some seasoning. Spread over
a baking tray, then roast for 20-25 mins until
tender and golden.
Meanwhile, cook the noodles according
to pack instructions, then drain. Heat 1cm oil
in a wok or deep pan until a piece of noodle
dropped in begins to sizzle immediately.
Fry the noodles in a couple of batches for
30 secs until crisp. Remove with a slotted
spoon, then drain well on kitchen paper.
When the potatoes are ready, whisk
together the final tsp of oil with the orange
zest and juice, red wine vinegar and a little
seasoning. Tip the potatoes into a bowl with
the spinach, avocado and red onion, drizzle
with the dressing, then gently mix – with
your hands is easiest. Divide between 2 plates
and crumble over the crispy noodles.