Cold Spicy Sesame Noodles With Crisp Vegetables

• 34 cup plus 1 tablespoon sesame seeds
• 7 tablespoons peanut oil
• 2 large shallot, sliced
• 1 garlic clove, minced
• 1 tablespoon dark sesame oil
• 2 tablespoons soy sauce (to taste)
• 14 cup rice wine vinegar
• 14 cup sugar
• 1 teaspoon sambal oelek
• 12 -16 ounces fresh Chinese egg noodles, thin fresh pasta or 12 -16 ounces long thin fresh pasta
• 3 tablespoons peanut oil
• 2 tablespoons chopped cilantro
• 1 cup snow peas, blanched in boiling water and thinly sliced
• 1 small red bell pepper, seeded and thinly sliced
• 1 cup thinly sliced daikon radishes or 1 cup cucumber
• 1 cup whole cilantro leaf
• 12 cup chopped peanuts
• 1 cup thinly sliced scallion, cut on the diagonal into long ovals

1. Up to 2 days before you plan to serve, make the dressing:
2. Heat the oven to 350 degrees.
3. Spread the sesame seeds out on a baking sheet and toast until fragrant, about 15 to 20 minutes, stirring once.
4. Immediately remove the seeds from the baking sheet (they can burn very quickly).
5. When cool, transfer to a blender.
6. Heat 1 tablespoon peanut oil over medium-high heat.
7. Add the shallots and garlic and cook, stirring, until softened, 3 to 5 minutes.
8. Let cool slightly and add to the sesame seeds in the blender.
9. Add the remaining 6 tablespoons peanut oil, sesame oil, soy sauce, vinegar, sugar, and sambal oelek, and blend at high speed just until a thick paste forms.
10. Stop blending as soon as most of the seeds have broken up; over processing will pulverize all the seeds and make the sauce too oily.
11. (The recipe can be made up to this point and kept refrigerated up to 2 days.
12. ).
13. The same day you plan to serve, make the noodles: Bring a large pot of unsalted water to a boil.
14. Gently separate the noodles with your hands and add to the water.
15. Cook until tender (after the water returns to a boil, it will take anywhere from 10 seconds for very thin Chinese noodles to 3 minutes for Italian pasta).
16. Drain the noodles and cool them under cold running water.
17. Drain well.
18. Transfer the cold noodles to a large bowl and toss with the peanut oil.
19. When ready to serve, remove the dressing from the refrigerator and drain off any oil that has collected on the top.
20. Whisk in about 3/4 cup water to thin the dressing and make it creamy; whisk in more a little at a time as needed.
21. Taste for soy sauce, adding more if needed.
22. Whisk in the chopped cilantro.
23. Pour about half of the dressing over the noodles.
24. Add the snow peas, red pepper, and daikon, and toss well to combine (using your hands is easiest).
25. Add the rest of the dressing and finish tossing.
26. Transfer to a large serving bowl or individual plates, garnish with the cilantro leave, peanuts, and scallions, and serve immediately.

sesame seeds, peanut oil, shallot, garlic, sesame oil, soy sauce, rice wine vinegar, sugar, sambal oelek, fresh chinese egg noodles, peanut oil, cilantro, snow peas, red bell pepper, cucumber, cilantro leaf, peanuts, scallion

Taken from www.food.com/recipe/cold-spicy-sesame-noodles-with-crisp-vegetables-487794 (may not work)