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.
|Rice Noodles||300 g|
|Red Chilli||2 Chillies|
|Soya Sauce||4 Tablespoons|
|Ginger Powder||2 Teaspoons|
|Sesame Seeds||2 Tablespoons|
|Sunflower Oil||2 Tablespoons|
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.
- 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.