Sesame Noodles

Preheat oven to 350°F.

Place sesame seeds on a baking sheet and toast in the oven until golden brown and fragrant, 15 to 20 minutes. Don't overcook. Transfer to blender.

In a skillet, heat 1 Tbsp peanut oil over medium-low heat. Sauté the shallots and garlic until softened, 3-5 minutes. Set aside to cool.

Add the cooled shallots, garlic, remaining 6 Tbsp 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, 2-3 minutes. Stop blending when most seeds have broken up into purée. After the paste forms, it will begin to get oily if you continue to purée it, as the seeds begin to give off their oil.

Refrigerate the purée for up to a day.

Bring a large pot of unsalted water to a rolling boil.

Gently fluff noodles and add them to the water, stirring. Return water to a boil and cook noodles for just 10 to 30 seconds. They don't need much cooking and may be cooked before water returns to boil. Check them throughout the process.

Drain and cool under cold running water. Let cool down and drain well.

Place cold noodles in a bowl and toss with 3 Tbsp peanut oil.

Remove sesame purée from refrigerator. Drain off any oil on surface.

Whisk about 3/4 cup water into purée to thin and reach creamy consistency. Add more water if needed. Add chopped cilantro.

In a large bowl, toss noodles with half of the dressing.

Add snow peas, red pepper, and daikon, and toss to combine (using hands is easiest).

Add more dressing if desired.

Garnish in rice bowls with cilantro leaves, chopped peanuts, and sliced scallions, or pass garnish bowls at the table.