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If you read my blog, I am feeling much better.  The Lyrica prescribed by the back doctor has eliminated the pain which I could not live with any longer.  My legs from the knee down are numb feeling and walking is still slow.  I don’t seem to be able to write any longer, but I can print.  Most importantly I can again cook.  This recipe is from Milk Street Tuesday under the heading Fastest.  

Ingredients:

For the sauce:

1/4 C natural peanut butter (I used almond butter)

2 1/2 T unseasoned rice vinegar

2 T toasted sesame oil

4 t white miso

4 t soy sauce

1 T white sugar

2 t finely grated fresh ginger

1/2 t finely grated garlic

1/4 t cayenne pepper

For the noodles:

12 oz. dried udon noodles

3 scallions, thinly sliced on diagonal

Directions:

1. To make the sauce, in a medium bowl whisk together all ingredients until smooth:set aside.
2. Ina large pot, bring 4 quarts of salted water to a boil.  Add the noodles and cook until tender , according to package directions.  Reserve 1/4 C of the cooking water then drain the noodles.  Rinse under cold water and drain again.  Important to rinse the noodles or they will become gummy.
3. Add the noodles and 2 T of the reserved cooking water to the sauce and toss until coated.  Sprinkle with the scallions. 

This dish was delicious.  Sorry, forgot to take a photo.