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.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Rice Noodles||300 g||0.489|
|Red Chilli||2 Chillies||0.04|
|Soya Sauce||4 Tablespoons||0.066|
|Ginger Powder||2 Teaspoons||0.016|
|Sesame Seeds||2 Tablespoons||0.023|
|Sunflower Oil||2 Tablespoons||0.094|
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 22.46km in a modern car.
- 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.