Place 250 g French T45 wheat flour in a mixing bowl, then gradually mix in 100 ml warm water with a wooden chopstick until a shaggy dough forms.

Transfer the dough to a clean work surface, then knead vigorously by hand for 10 minutes until smooth and elastic.

Return the dough to the mixing bowl, then cover and let it rest at room temperature for 60 minutes.

Finely chop 1/2 sweet red pepper and 2 garlic cloves, then grate 5 g fresh ginger on a cutting board.

Combine the chopped sweet red pepper, garlic, and grated fresh ginger in a heatproof serving bowl, then pour over 1 tablespoon hot infused chili oil.

Roll the rested dough into a 3 mm-thick sheet, then use a ruler and knife to cut it into udon-style noodle strips.

Bring a large pot of water to a vigorous boil, then add 1 tablespoon salt to the water.

Add the fresh noodles to the salted boiling water, then cook for 7 to 10 minutes until chewy and tender.

Drain the cooked noodles in a colander, then immediately transfer them to two serving bowls.

Toss the noodles with the chili oil mixture and 1 tablespoon soy sauce, then top with sliced spring onion and 1 teaspoon toasted sesame seeds.

Add 1/2 teaspoon wasabi to taste, then serve the spicy udon immediately while hot.