The other night when I made the vegetarian lettuce wraps I cooked way too many rice vermicelli noodles so I put them in the fridge to use for later. All week I’ve had such an easy job of making quick and easy lunches with them I’m thinking about making it a habit to have some cooked and ready to go.
I did a cold noodle salad with tamari, sesame oil, sesame seeds, grated carrot & spinach the other day and today I’m having (pictured above) barely warmed swiss chard with pine nuts, almond slivers, poppy & sesame seeds and a bit of tamari – it’s one of those dishes where you can actually feel how healthy it is.
I love how chard tastes like earth, kind of like beets, or beet root, but I’m getting off topic now.