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!
300gRice Noodlescooked to packet instructions until aldente
200gChardsliced into 1cm thick ribbons
1Red Chillichopped into thin slices
3ClovesGarlicfinely diced
120gRhubarbvery thinly sliced
4TablespoonsSoy Sauce
1TeaspoonToasted Sesame Oil
1TablespoonSoft Brown Sugar
juice from 1 lime
2TablespoonsVegetable Oil
2TablespoonsSesame Seeds
Instructions
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.