Where is Spring?

Chicago is having one of it's coldest Springs on record.  I've trying to use my grill again and savoring the sun when it comes out. The trees are just starting to bud and have seen some Spring daffodils coming up but as we all know Chicago never really gets a nice warm Spring.

I made this Sesame Noodle recipe passed on by a friend.  Great with spring asparagus and or you can add chicken or shrimp to it too if you need a bit of protein. I'll have the leftovers for my lunches during the week which is a bonus.  Enjoy!

Sesame noodles recipe:

1 lb noodles
1/2 c. oil
1/2 c. soy sauce
1/2 c red wine vinegar
5 Tbsp. peanut butter
2 tsp. sugar
2 Tbsp. sesame oil
1 tsp. ginger
6 Tbsp. sesame seeds
4 tsp. minced garlic
1/2 tsp. red pepper flakes

Cook noodles. Pour a bit of the 1/2 c. of oil over them so they don't stick together once they're drained. Mix soy sauce, vinegar, peanut butter, sugar and the rest of the oil in a small bowl. Beat together with a whisk.
Heat up the sesame oil in a wok or large pot. Add garlic, red pepper flakes, and ginger. Cook until garlic
colors. Add noodles and sauce, cook for a few minutes. Heat sesame seeds in a skillet over low heat until they color slightly. Add to noodles. Chop up scallions to sprinkle over the top!