"Ramen Noodles For Stuck Up Culinary Students"

I've been writing a research paper for what honestly feels like a month, although I know it can't possible have been that long. It's my last big project of the semester and it's sucking up all my sanity time. In the mists of working my brain to madness I've needed something to fill my belly that would take just long enough to cook that it would be a nice head clearing break, but not so long that my freshly cleared head forgot every new piece of information I just shoved in there. Out of that time crunch came this recipe that is relatively cheap, easy to pull together and just salty enough to sate that part of me that wants to stress eat Chinese food.


Crunchy Peanut Noodles

1lb spaghetti
2 tbsp peanut oil
2 tbsp sesame oil
2 tbsp balsamic vinegar
2 garlic cloves, minced
6 tbsp low sodium soy sauce
squeeze of lemon juice
1 bunch green onions, chopped (about 1/2 cup)
1/3 cup chopped peanuts
12 ounces frozen green peas
1/2 a rotisserie chicken, shredded ( I put the other half in the fridge and use it for another batch later)

In a small mixing bowl whisk together the oils, vinegar, garlic, soy sauce and lemon juice. Set aside.

Cook the spaghetti in salted water according to directions on the box, chop up the onions and peanuts  while you wait. When the spaghetti is about 1 minute from being done, turn off the heat and dump the frozen peas in the hot water with the noodles to shock them bright green and cool down the noodle water. Strain out the water with a strainer and add the noodle/pea mixture back into the warm pot. Toss with sauce,onions, chicken and peanuts. Serve warm (or chilled!)