Toast the sesame seeds, in a small skillet on medium heat
Turn the heat to medium low.
Add the sesame oil, then the ginger and garbanzos.
Stir occasionally, until a glaze forms, about 10-15 minutes.
Deglaze with fish or soy sauce, and cook for another two minutes.
Set aside to cool.
Cook noodles per package, til al dente, and rinse under cold tap water.
Jullienne all crisp vegetables, including daikon and preferably including about 1/3 sweet bell pepper. Chop cilantro.
Toss all vegetables except garlic and bok choy with noodles and lime juice. Add garbanzos when they cool somewhat.
Saute bok choy and garlic in sesame oil and soy sauce, until bok choy is just limp and garlic is aromatic. Immediately toss with other ingredients to stop it cooking. (DON'T use fish sauce for this step!)
Season to taste with more sesame oil, vinegar, and soy sauce.
Serve on small plates, and garnish with chopped roast peanuts and a sprig of cilantro.