Stir Fried Chard and Rhubarb With Chilli and Garlic

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.


Serves 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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.
How do I calculate this?


  • 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.
4.25 from 8 votes

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