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 (cooked to packet instructions until aldente)
- 200 g Chard (sliced into 1cm thick ribbons)
- 1 Red Chilli (chopped into thin slices)
- 3 Cloves Garlic (finely diced)
- 120 g Rhubarb (very thinly sliced)
- 4 Tablespoons Soy Sauce
- 1 Teaspoon Toasted Sesame Oil
- 1 Tablespoon Soft Brown Sugar
- juice from 1 lime
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Sesame Seeds
- In a small glass or bowl mix together the 4 tablespoons of soy sauce, 1 teaspoon of toasted sesame oil, 1 tablespoon of soft brown sugar and lime juice. Stir to combine.
- Heat the 2 tablespoons of vegetable oil in a large frying pan over a medium-high heat. Toss in the 3 diced cloves of garlic and 1 sliced red chilli. Fry for about 2 minutes, stirring often, until the garlic begins to take a little colour.
- Tip in the 120g of thinly sliced rhubarb and fry for a further minute before pouring in the soy sauce mixture. Cook the rhubarb in the sauce until the sauce has almost completely reduced.
- Toss in the 200g of sliced chard ribbons and stir into the cooked rhubarb and garlic until it has completely wilted. Remove the pan from the heat and stir in the 300g of cooked rice noodles.
- Serve the stir fry with sesame seeds sprinkled over the top. Garnish with any leftover red chilli slices.