Storage techniques are more critical than most consider.
Fresh foods- well, they rot, or stink and you know.
Dried food in non-sealed/ non-canned packages, they’ll grow weevils but still are edible if you don’t mind bug carcasses.
Freeze your excess noodles, flour and rice, for a few days, then bag in a zip lock, or put in sterilized canning jars in teh oven at 200F for two hours, cover with seals and rings immediately, let cool, last 4-ever. store is cool, dark dry place. Lasts indef... both methods kill weevil eggs that are present in all noodles and rice and flours.
All the above extended AND flavor maintained if you drop in Nitrogen emitters- they consume oxygen and exude nitrogen. Best way to keep dry goods fresher long.
Canned goods- same- store in cool dry dark place, lasts indef, but flavor can go south- called “stale”. Home-canned goods- I found a 7-year-old quart jar of green beans; was just as yummy as a recent batch.
Just remember- dark, cool, dry.
A South African tracker instructor and friend of mine explained that even rotting meat can be consumed safely- boiled in excess water for at least two hours, remove from the water, rinse with clean water, eat. DO NOT save any for later. Toxic once it cools and then rapidly decomposes. Worst survival course I “enjoyed”. A stinking, fly and maggot infested slimy long dead cow (I think) was “meat du jour”, for a seven-day S. African survival course; none of us got sick (but we all lost 15 lbs).
We put flour and corn meal in the freezer for a week or so and that freezes the eggs............