Sesame Noodles

You can make the sesame purée several hours or a day ahead to let the flavors marry, but whisk in the water just before serving for a smooth, creamy consistency. The noodles can rest, cooked and tossed in oil, for half an hour, but don't dress them until ready to serve.

Heat the oven to 350°F. Put the sesame seeds on a baking sheet and toast them in the oven until golden brown and fragrant, 15 to 20 min. Be careful not to overcook them....
View Recipe at Fine Cooking

Ingredients:

• 12 oz. fresh Chinese egg noodles (sometimes called wonton noodles)
• 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
• 3 Tbs. peanut oil
• 2 Tbs. chopped fresh cilantro leaves
• 1 cup thinly sliced scallions (cut on the bias on a sharp angle)
• 3/4 cup plus 1 Tbs. (4 oz.) sesame seeds
• 7 Tbs. peanut oil
• 3 medium or 2 large shallots (about 2 oz. total), sliced
• 1 large clove garlic, finely chopped
• 1 Tbs. toasted sesame oil
• 2 Tbs. soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1 tsp. hot chile paste
• 3/4 to 1 cup water (or less)