For the sesame mayonnaise:

1. Put egg, yolks, vinegar, soy sauce and mustard in the bowl of a food processor and process 1 minute. Or use a bowl and an immersion blender.
2. With the machine on the lowest speed, start adding the sesame oil in a very thin stream, followed by the olive oil in the same way.
3. Finally add the sunflower oil, gradually, but you don’t need to be so careful since the mayonnaise will have emulsified by now.
4. Add sriracha and taste. Adjust seasonings accordingly.
5. Keep refrigerated.
6. Makes about 2 1/2 cups.

For the noodle salad:

1. Cook noodles in abundant salted water according to package directions. I like them al dente, as they can turn quite soft if cooked too much, like regular pasta. 
2. Meanwhile, heat oil in a skillet and add shallots and green beans.
3. Cook for a few minutes until most shallots are crispy. Transfer to a paper towel to drain while preparing the noodles.
4. Rinse noodles under cold water and transfer to a bowl, or to the same pot where you cooked them.
5. Add the mayonnaise and mix. Taste and adjust to your personal palate.
6. Transfer to a serving platter, and top with green beans, shallots, green onions and a sprinkle of sesame seeds.