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1
To make the paste: Put the peanuts in a large skillet and set over medium heat.
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2
Toast, shaking the pan occasionally, until lightly browned and fragrant.
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3
Remove from the heat and cool.
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4
Put the sesame seeds in a medium skillet and set over medium heat.
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5
Toast, shaking the pan occasionally, until golden brown and fragrant.
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6
The sesame seeds will start to pop out of the pan.
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7
Remove from the heat and cool.
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8
Put the ginger, garlic, chile, and sugar in a blender.
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9
Puree, adding water as necessary (about 1/2 cup), until smooth.
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10
Add the crystallized ginger and reserved peanuts and sesame seeds and puree.
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11
With the machine running, add the oils and blend until smooth.
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12
Season to taste with salt and cayenne.
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13
To make the broth and noodles: Put the soy sauce, vinegars, wine, and 1/3 cup of the sugar in a small saucepan.
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14
Bring to a boil, whisking until the sugar dissolves; then add the cilantro, chile, cinnamon, and coriander seeds.
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15
Remove from the heat, cover, and let steep for 45 minutes.
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16
Meanwhile, bring 4 cups water to a boil.
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17
Pour over the noodles and let sit until softened, about 30 minutes; drain.
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18
Stir together the wasabi powder and remaining 2/3 cup sugar with just enough water to make a paste, about 2 1/2 tablespoons.
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19
Reserve the wasabi paste.
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20
Strain the broth, ladle it into four serving bowls, and top with a mound of the noodles.
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21
Put a heaping tablespoon of the Sesame Peanut Paste on the mound, then portion the remaining ingredients over all.
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22
Top with a small dollop of the reserved wasabi paste and serve.
