Prepare the Chili Sauce: In a small bowl, combine sriracha, sweet chili sauce, honey, soy sauce, and rice wine vinegar. Mix well and set aside.

Cook the Chili Beef: Heat vegetable oil in a skillet over medium heat.

Add shallot, garlic, and ginger and sauté until fragrant (about 1-2 minutes). Add ground beef and sliced chilis to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through (about 5-7 minutes).

Season with salt to taste and drain any excess fat if necessary. Add chili sauce to the beef, stir thoroughly, and set aside.

Prepare the Dan Dan Noodles: Cook udon noodles according to package instructions until al dente.

Reserve ¼ cup of pasta water per serving for the sauce. Drain the noodles and set aside.

In a large heat-proof bowl, mix sesame seeds, garlic, and red pepper flakes.

In the same skillet used for the chili beef, heat vegetable oil over medium heat. Pour the hot oil into the bowl with the sesame seed mixture and let it toast for a few minutes. Once the oil has cooled slightly, add soy sauce, rice wine vinegar, peanut butter, and honey. Mix well. Add reserved noodle water to thin the sauce to a slightly runny consistency.

Add cooked noodles to the bowl and toss to coat them evenly in the sauce.

Mix in half to two-thirds of the cooked chili beef, half the sliced chilis, and half the scallions.

Cook the Broccolini: Trim the ends of the broccolini stems. Bring a pot of salted water to a boil.

Add the broccolini and cook for 2-3 minutes, or until bright green and tender.

Drain and transfer to a plate. Season with salt to taste.

Assemble and Serve: Divide the noodles and beef mixture among serving bowls. Top each portion with the remaining cooked chili beef, sliced chilis, and scallions. Sprinkle with extra sesame seeds for garnish. Serve hot with broccolini, fortune cookies, and a glass of coconut water.