Cold sesame noodles

Still on my Asian kick, I wanted to make the cold sesame noodles (page 238) for a few weeks before I actually got around to it. I highly recommend this recipe. It’s quick, easy, low on dishes, and tasty. My only variation on this peanut sauce/udon noodle classic was adding lemon to the peanut sauce. I ate the first batch warm, following up on the true intent of the cold noodle recipe with the leftovers eaten straight out of the fridge. I also give the crisp baby bok choy two thumbs up. I can see making this dish on a Sunday to take to work for lunches throughout the week. Very practical.