Who doesn’t love a good stir fry. This dish is quick and simple, it delivers a tart and salty punch. Perfect for a easy evening meal to break up the monotony of tomato pasta!
When to eat
I recommend eating this dish from late April to September.
This meal is around 92% less polluting than the average UK meal.
- Eating this recipe will save around 2.71 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.46 KM in a modern car.
- 300 g Rice Noodles
- 200 g Chard
- 2 Red Chilli
- 3 Cloves Garlic
- 120 g Rhubarb
- 4 Tablespoons Soya Sauce
- 2 Teaspoons Ginger Powder
- 2 Teaspoons Sugar
- 2 Tablespoons Sesame Seeds
- 2 Tablespoons Sunflower Oil
- Place the rice noodles in a pan and cover with boiling water. Cook for 5 – 7 minutes until the noodles are soft. Drain, then stir 1 tablespoon of the oil into the noodles to prevent sticking.
- Finely dice the garlic, chilli and rhubarb. Heat the remaining oil in a large frying pan over a medium heat. Add the garlic, chilli and rhubarb, cook for about 2 – 4 minutes or until the rhubarb is soft. Tip in the ginger powder and sugar and cook for a further minute.
- Slice the chard into thin strips and add to the frying pan along with the soya sauce. Increase the heat and fry the chard for about 3 – 4 minutes, stirring often to combine with the chilli and rhubarb and prevent sticking. Once the chard has wilted, remove the pan from the heat and stir in the cooked rice noodles.
- Serve immediately with the sesame seeds sprinkled over each portion.