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Mix the chilli paste, soy sauce, rice wine, maple syrup and garlic and set aside.
Put the udon noodles in a bowl and cover with boiling water to heat through. Leave to stand.
Heat a large, non-stick frying pan until hot and dry fry the mince for over a high heat, until the mince is crispy. Drain any fat away and don't turn the lamb until it is well browned on one side.
Once the lamb is browned all over, break it up with a wooden spoon then add the chilli marinade and mix to coat.
Drain the noodles and add to the pan together with the spiralized vegetables. Toss to combine and add the lime juice.
Season with a little pepper and garnish with the spring onions and sesame seeds.
To make the cucumber salad, combine all the ingredients just before serving - otherwise the cucumber will release a lot of moisture. Serve on the side.