Break each block of noodles in half. Reserve one packet of seasoning (discard the other or save for something else) and set the noodles and seasoning aside.
In a large pan over medium heat, warm the oil. Once the oil begins to shimmer, add the garlic, ginger, onion and carrot. Cook until the veggies start to soften and the garlic and ginger start to brown, 4 to 5 minutes, then stir in the soy sauce, vinegar, Sriracha and about 1/2 tsp of the ramen seasoning.
Add the spinach, noodles and 1/2 cup of water, then toss the noodle cakes and veggies in the sauce. When the noodles start to soften (about 4 to 5 minutes), use a large spoon to break them apart and continue tossing them vigorously in the sauce.
Reduce the heat to low, cover, and cook until the water has been absorbed and the noodles are leathery and dry, 5 to 7 minutes.
Add a very generous squeeze of lime juice. Then sprinkle with peanuts and top with a drizzle of Sriracha if desired.