Cooking With Jill : Spicy Peanut Noodles

Want to whip up delicious, healthy food, fast? Look no further. Our cooking savior, Jill, is here.

Some of you may know me from my Cooking with Jill Snapchat takeovers, but for those who aren’t in-the-know (or not on Snapchat, for that matter): Hi, my name is Jill and I love to cook. I also work the front desk at our Harvard Square studio on Wednesday and Friday mornings.

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Checking out the Boston restaurant scene is one of my favorite pastimes, and going out to eat 3-4 times a week can add up quickly (both in dollars and pounds). To stay budget- and diet-friendly, I compensate by trying to cook (mostly) healthy meals for all of my lunches and at least two dinners a week. My genuine rule of thumb is if it doesn’t reheat well, I’m not making it. Leftovers are a godsend when trying to feed yourself for the week.

As a lover of all things social media, I started documenting my cooking on my own personal Snapchat (jdilib, if you’re curious) and the rest is history.

If you’re looking for a quick, easy and (semi) healthy meal, look no further than my go-to spicy peanut noodles. I’ve adapted the recipe from here based on my own personal preferences, but the great thing about this dish is you literally cannot mess it up. Don’t like cilantro? Cool, leave it out. Prefer shrimp? Swap out the chicken. Afraid of spice? Only use one teaspoon of crushed red pepper and strain out the flakes. I’ve made this so much that I’ve tried it all.

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Spicy Peanut Noodles

Serves: 6-8
Time: 20 minutes

You’ll need:

1 16-ounce package of thin noodles of your choice (I tend to use rice or quinoa-based, but go nuts with angel hair or spaghetti)
¾ cup sesame oil
2 tablespoons crushed red pepper (adjust based on your personal preference)
¼ cup rice vinegar
1/3 cup soy sauce
1/3 cup honey
1/3 cup peanut butter
½ bunch scallions
½ bunch cilantro
1 cup chopped peanuts

Instructions:

Cook pasta according to directions on package.

Heat sesame oil over medium and pour in the crushed red pepper. Cook for 1-2 minutes, or until you start to see bubbles (be careful NOT to burn). Remove from heat. You can choose whether to strain red pepper out of oil or leave in depending on your spice preference.

Once oil cools, whisk in rice vinegar, soy sauce, honey and peanut butter until the peanut butter has melted completely.

Chop scallions, cilantro and peanuts and toss into drained pasta (I’ve also heard carrots work well, if that’s your thing). Pour sauce over the pasta and mix together until fully incorporated. Serve either immediately, or it keeps in refrigerator up to 5 days and tastes even better cold.

 

Stay tuned on Snapchat with handlebarsnap or jdilib for more recipes from Cooking with Jill!

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