Boil plenty of water in a pot. Plunge the noodles. Use tongs to separate. Drain. Dump is a bowl of iced water. Drain again. Set aside.
In a non-stick pan, lightly brown the ground lamb (lamb has enough fat so you don't need cooking oil). Add the hoisin sauce, rice wine, soy sauce, rice wine vinegar and five-spice powder. Stir and cook for a minute. Pour in the chili oil. Stir. Turn off the heat.
Assemble the chili lamb mazemen.
Divide the noodles among three bowls.
Spoon the chili lamb, with the oil, over the noodles.
Arrange the julienned scallions and cucumbers on the side of the bowl.
Lay a poached egg over the chili lamb.
Sprinkle with sesame seeds.
Serve the chili lamb mazemen and have a great meal.