Prepare the chili sauce: In a small bowl, mix together the sriracha, sweet chili sauce, honey, soy sauce, and rice wine vinegar. Set aside.

Cook the chili beef: Heat vegetable oil in a skillet over medium heat.

Add shallot, garlic, and ginger, and sauté until fragrant (1–2 minutes). Add ground beef and sliced chilis. Cook, breaking up the meat, until browned and cooked through (5–7 minutes).

Season with salt to taste. Drain excess fat if needed. Stir in the prepared chili sauce and set aside.

Prepare the noodles: Cook udon noodles according to package instructions until al dente. Reserve 1/4 cup of pasta water per serving, then drain and set aside.

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

Reheat the skillet used for the beef, add vegetable oil, and pour hot oil over the sesame seed mixture. Let it toast for a few minutes.

Once slightly cooled, add soy sauce, rice wine vinegar, peanut butter, and honey. Stir well. Add reserved pasta water to adjust sauce consistency.

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

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

Cook the broccolini: Trim the ends. Boil salted water and blanch for 2–3 minutes until bright green and tender. Drain and season with salt to taste.

Assemble and serve: Divide the noodles among bowls. Top with remaining beef, chilis, and scallions. Garnish with extra sesame seeds.

Serve hot with a side of broccolini, fortune cookies, and a glass of cold coconut water.