Sesame Noodles

• For the sesame dressing:
• 3/4 cup plus 1 tablespoon (4 ounces) sesame seeds
• 7 tablespoons peanut oil
• 3 medium or 2 large shallots (about 2 ounces total), sliced
• 1 large clove garlic, finely chopped
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sugar (or to taste)
• 1 teaspoon hot chile paste
• 3/4 to 1 cup water (or less)
• 2 tablespoons chopped fresh cilantro leaves
• For the noodles:
• 12 ounces fresh Chinese egg noodles (sometimes called wonton noodles) or other long, thin noodles
• 3 tablespoons peanut oil
• 1 cup blanched snow peas, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup thinly sliced daikon radish
• 1 cup fresh cilantro leaves
• 1/2 cup chopped peanuts
• 1 cup thinly sliced scallions (cut on the bias on a sharp angle)

1. Heat the oven to 350u0b0F. Put the sesame seeds on a baking sheet and toast them in the oven until golden brown and fragrant, 10 to 15 minutes. Be careful not to overcook them. Put the toasted seeds in a blender. In a skillet, heat 1 tablespoon of the peanut oil over medium-low heat. Saute the shallots and garlic until softened, 3 to 5 minutes. Set aside to cool.
2. Add the shallots, garlic, remaining 6 tablespoons peanut oil, sesame oil, soy sauce, rice vinegar, sugar, and chile paste to the sesame seeds in the blender. Blend on high speed just until a thick, rough paste forms, 2 to 3 minutes. Stop blending when most of the seeds have broken up and been pureed. After the paste forms, it will begin to get oily if you continue to puree it, as the seeds begin to give off their oil. If you have time, refrigerate the puree (for up to a day). Bring a large pot of unsalted water to a rolling boil. Cook the noodles per package directions. If using fresh Chinese egg noodles, gently fluff the noodles and add them to the water, stirring. Return the water to a boil and cook the noodles for just 10 to 30 seconds. (These tiny fresh noodles don't need much cooking. If it takes a minute or more for the water to come back to a boil, the noodles will already be done.) Drain the noodles immediately and cool them under cold running water. Drain well. Put the cold noodles in a bowl and toss with 3 tablespoons peanut oil. When ready to dress the noodles, drain off any oil that has gathered on the top of the puree. Whisk about 3/4 cup water into the puree to thin it and to reach a creamy consistency; the sauce will li

sesame dressing, sesame seeds, peanut oil, shallots, clove garlic, sesame oil, soy sauce, rice vinegar, sugar, hot chile paste, water, cilantro, noodles, fresh chinese egg noodles, peanut oil, blanched snow peas, red bell pepper, radish, fresh cilantro, peanuts, scallions

Taken from www.epicurious.com/recipes/member/views/sesame-noodles-52489381 (may not work)