About Rachel

I'm a 38-year-old food blogger based in San Francisco, where my kitchen is always filled with the comforting aromas of garlic, ginger, simmering sauces, and something delicious in the oven. I share my home in the Sunset District with my husband David, who works as an architect, and our rescue cat Miso, who has perfected the art of appearing whenever I'm cooking anything remotely interesting.

I created NoodleHearth in 2019 as a passion project while working in digital marketing for tech startups. What started as a way to document family recipes and share the dishes I love cooking has grown into a thriving community of home cooks who appreciate good food without the fuss.

My Story

I'm a second-generation Chinese-American, born in Sacramento and raised in the Bay Area. My maternal grandmother emigrated from Guangdong province in the 1960s, bringing with her generations of cooking wisdom and family recipes that have deeply influenced my approach to food today.

Growing up, food was the centerpiece of every family gathering. My grandmother would spend hours preparing elaborate meals for holidays and special occasions, while my mother, who worked full-time as a pharmacist, mastered the art of quick, flavorful weeknight dinners. From my grandmother, I learned patience and traditional techniques. From my mother, I learned how to get delicious food on the table even when you're exhausted from a long day at work.

Every Sunday, we'd gather in my grandmother's kitchen to cook together—three generations chopping, stirring, and tasting. Those afternoons taught me that cooking is about more than following recipes. It's about connection, creativity, and the joy of sharing a meal with people you love.

I studied communications and graphic design at UC Berkeley, graduating in 2009. After college, I spent twelve years working in digital marketing and design for various tech startups in San Francisco. I enjoyed the creative challenges, but I found myself constantly daydreaming about what I'd cook for dinner or planning my next recipe experiment.

My evenings and weekends became entirely focused on cooking. I'd host dinner parties where I'd test new recipes on willing friends, spend Saturday mornings at farmers markets planning meals around seasonal produce, and lose entire Sunday afternoons perfecting a single dish.

In 2019, after years of friends telling me I should share my recipes online, I finally launched NoodleHearth. The name reflects my belief that the best food—whether it's a simple pasta dish, a cozy soup, or an elaborate roast—should feel like home. By 2021, the blog had grown enough that I could transition to food blogging full-time, bringing my marketing and design background into recipe development and food photography.

My Cooking Philosophy

At NoodleHearth, I share recipes that I genuinely love to make and eat. My cooking style is influenced by my Chinese-American heritage, the incredible diversity of San Francisco's food scene, seasonal California produce, and my travels whenever David and I can escape for a trip.

You'll find a mix of everything here—cozy Asian-inspired dishes that remind me of family dinners, quick weeknight meals for busy schedules, comforting soups and stews, simple pasta dishes, weekend baking projects, seasonal salads, and special occasion recipes worth the extra effort.

I believe good cooking doesn't require complicated techniques or expensive ingredients. My goal is to make recipes approachable and achievable for home cooks of all skill levels. I focus on clear instructions, helpful tips, and recipes that use ingredients you can find at regular grocery stores.

What Makes NoodleHearth Different

Every recipe on this site is tested at least three times in my home kitchen using equipment that regular home cooks actually have. I don't have a professional range or specialized equipment—just a standard gas stove, well-used pots and pans, and kitchen tools that have served me well for years.

I approach recipe writing with a focus on clarity and detail. My background in communications means I think carefully about how to explain techniques, what information matters most, and how to help you avoid common mistakes. I include process photos when techniques might be confusing and provide substitution suggestions when possible.

I also test recipes with ingredients from regular grocery stores, though I do share recommendations for specialty items when they make a real difference. Not everyone has access to Asian markets or specialty food stores, so I make sure my recipes work with what's readily available.

My Specialties

I'm known for my approachable Asian-inspired recipes that bring restaurant flavors home, quick weeknight dinners that don't sacrifice taste for speed, comfort food with a focus on seasonal ingredients, simple baking projects perfect for weekend mornings, and one-pan meals that minimize cleanup without compromising flavor.

I also love creating recipes that work well for meal prep, can be adapted based on what's in your pantry, and scale easily whether you're cooking for one or feeding a crowd.

Beyond the Kitchen

When I'm not developing recipes or photographing food, I'm exploring San Francisco's diverse neighborhoods and their incredible food scenes. I've built relationships with vendors at local farmers markets and specialty shops, and I love discovering new ingredients and getting cooking inspiration from conversations with people who are passionate about food.

David and I are avid hikers and spend our weekends exploring trails around Marin County and the East Bay. There's something about being in nature that clears my head and often leads to new recipe ideas. I also practice yoga at a studio near my neighborhood, which provides much-needed balance after spending hours in the kitchen.

I'm a passionate reader with shelves full of cookbooks and food memoirs. My collection includes works by Fuchsia Dunlop, Andrea Nguyen, Yotam Ottolenghi, Samin Nosrat, and so many others who've shaped how I think about food and cooking. I volunteer with the SF-Marin Food Bank, teaching cooking classes focused on making affordable, nourishing meals with accessible ingredients.

Connect

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