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

Heat vegetable oil in a skillet over medium heat. Add shallot, garlic, and ginger. Sauté for 1–2 minutes until fragrant.

Add ground beef and sliced red chilis. Cook, breaking up the meat, until browned and fully cooked, about 5–7 minutes. Season with salt to taste, drain excess fat if necessary, and stir in the prepared chili sauce. Set aside.

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

In a large heatproof bowl, combine sesame seeds, garlic, and red pepper flakes.

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

Once cooled slightly, add soy sauce, rice wine vinegar, peanut butter, and honey. Stir well and gradually add reserved pasta water to reach a creamy sauce consistency.

Add cooked noodles to the bowl and toss to coat evenly. Mix in half to two-thirds of the chili beef, half the sliced chilis, and half the scallions.

Trim broccolini ends and boil in salted water for 2–3 minutes until bright green and tender. Drain and season with salt to taste.

Divide noodles into bowls and top with remaining beef, chilis, and scallions. Garnish with extra sesame seeds.

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