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Add the shallots, garlic, remaining 6 tablespoons 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 to 3 minutes. Stop blending when most of the seeds have broken up and been pureed. After the paste forms, it will begin to get oily if you continue to puree it, as the seeds begin to give off their oil. If you have time, refrigerate the puree (for up to a day). Bring a large pot of unsalted water to a rolling boil. Cook the noodles per package directions. If using fresh Chinese egg noodles, gently fluff the noodles and add them to the water, stirring. Return the water to a boil and cook the noodles for just 10 to 30 seconds. (These tiny fresh noodles don't need much cooking. If it takes a minute or more for the water to come back to a boil, the noodles will already be done.) Drain the noodles immediately and cool them under cold running water. Drain well. Put the cold noodles in a bowl and toss with 3 tablespoons peanut oil. When ready to dress the noodles, drain off any oil that has gathered on the top of the puree. Whisk about 3/4 cup water into the puree to thin it and to reach a creamy consistency; the sauce will li
