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1
Up to 2 days before you plan to serve, make the dressing:
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2
Heat the oven to 350 degrees.
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3
Spread the sesame seeds out on a baking sheet and toast until fragrant, about 15 to 20 minutes, stirring once.
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4
Immediately remove the seeds from the baking sheet (they can burn very quickly).
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5
When cool, transfer to a blender.
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6
Heat 1 tablespoon peanut oil over medium-high heat.
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7
Add the shallots and garlic and cook, stirring, until softened, 3 to 5 minutes.
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8
Let cool slightly and add to the sesame seeds in the blender.
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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.
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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.
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11
(The recipe can be made up to this point and kept refrigerated up to 2 days.
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12
).
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13
The same day you plan to serve, make the noodles: Bring a large pot of unsalted water to a boil.
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14
Gently separate the noodles with your hands and add to the water.
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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).
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16
Drain the noodles and cool them under cold running water.
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Drain well.
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18
Transfer the cold noodles to a large bowl and toss with the peanut oil.
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19
When ready to serve, remove the dressing from the refrigerator and drain off any oil that has collected on the top.
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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.
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21
Taste for soy sauce, adding more if needed.
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22
Whisk in the chopped cilantro.
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23
Pour about half of the dressing over the noodles.
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24
Add the snow peas, red pepper, and daikon, and toss well to combine (using your hands is easiest).
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25
Add the rest of the dressing and finish tossing.
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26
Transfer to a large serving bowl or individual plates, garnish with the cilantro leave, peanuts, and scallions, and serve immediately.
