Actual Google search of mine: is it possible to fall ill from too much socializing?
I’m at my home base for a bit before the move to NC.
I almost need an assistant to keep up with my social calendar. Packed, I tell you!
I’m not complaining, I love bee bopping around with my pals. I’m just simply unsure if my homebody brain can handle all of these interactions. It’s like sensory overload. *Humans, everywhere, cannot compute* Brain and I are used to quiet evenings studying food and trying to complete our 1 novel a week challenge. Now I’m out on school nights until 10:00 pm like a daggum LA socialite! It’s catching up to me, though. I’m developing an itchy throat and utter fatigue.
Brain and I are ready to get to NC where we know 0 living creatures and can rot in peace.
Time: 45 minutes (prep + cooking) | Serves: 4-6
- 1 package of rice noodles
- 1/2 cup of walnuts
- 4 green onion + more for serving, sliced thin
- 1 tbsp. of fresh ginger, minced
- 1 jalapeno, sliced thin
- 4 cups of packed spinach leaves
- 1/2 English cucumber, sliced thin
- 2 tbsp. of garlic, minced
- 2 tbsp. of soy sauce
- 2 tbsp. of rice vinegar
- 1 tbsp. of toasted sesame oil
- 2 tsp. of crushed red pepper
- Juice of 1 lime
- 2 tbsp. of olive oil
- P, to taste
- Cook noodles to package directions, reserve a cup of the cooking liquid, drain noods
- Meanwhile, toast walnuts in a dry skillet over low-medium heat for 3-4 minutes
- In a food processor, combine walnuts + ginger + jalapeno + garlic + crushed red pepper, pulse to combine
- Now add soy sauce + rice vinegar + sesame oil + a splash of water, combine until smooth + add some pepper to it
- Add oil to pot you cooked the noodles in + heat over medium
- Add green onion, cook 2-3 minutes
- Add sauce you made, cook another minute
- Add spinach, noodles + reserved cooking liquid, tossing to coat
- Turn off heat, squeeze in lime juice + add cucumber
- Serve warm
- Slurp the dang heck out of these bad boys and annoy your table mates
Recipe from here!