So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Sesame Noodles with Chicken and Bok Choy
Szechuan peppercorns are spicy with a lingering heat on your tongue. I prefer it over the smack in your face spice that a lot of other cuisines may have. I find it a bit more sophisticated. That's just a personal choice though. To start off the level of heat, I had to make a chili oil with the peppercorns.
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