1. Mix the minced meat with mirin, soy sauce, cayenne pepper, five-spice powder, and some salt (not much though) in a bowl until well combined. Set aside and let marinate for about 15 minutes.

2. For the sauce, mix the crispy chili (oil) or chili oil, soy sauce, tahini, five-spice powder, cayenne pepper, and honey in a large bowl (this is where the noodles will come in later as well). Peel and finely chop the garlic cloves and add to the sauce. Set aside.

3. Add some oil to a wok or large frying pan, heat up, and fry the minced meat until nicely browned and crispy. Set aside and keep warm.

4. Cook the udon noodles in lightly salted water – that usually takes about 10 minutes. Drain the pasta and save some of the cooking water. Add the drained udon noodles to the bowl with the sauce and mix, add some of the cooking water if needed. Add the noodles to bowls, top with the meat, and some spring onion rings (if you like). Serve immediately.