When my life gets complicated, my recipes tend to get simpler— steamed veggies, tofu and pasta have been go-to items recently. Which is likely why so many of my posts have been product reviews— my creative energies feel a little spent right now. My last semester of grad school at Eastern Michigan has turned into a mess of paperwork and delays.
And as rice noodles are one of my go-to comfort foods, I’ve been trying different kinds of pasta lately, which led me to red rice noodles. This company’s instant noodley soups are one of my guilty pleasures. And these noodles have a wonderful, firm texture, and their color is just so intriguing. I mean, red rice noodles! They look so amazing next to green vegetables.
With these noodles, so far I have eaten them plain, used them with veggie stock and veggies in soup, and added them to salads. They’re good warm or cold, which is a good quality for gluten-free noodles.
And honestly: having simple things to focus on has been a relief. I’m on my last semester at Eastern Michigan, but the only thing left is my student teaching. Which has been delayed, and delayed… paperwork mix-ups from universities.