Soba swiss chard
portions
Ingredients
- 0.5 tbsp Sesame oil
- 1 pcs Onion
- 2 pcs Garlic cloves
- 150 gr Soba noodles
- 300 gr Chard
- 4 pcs Spring onions
- 4 tsp Tamari
- 1 tbsp Maple syrup
- 1 tsp Sriracha
- 0.5 cups Cashews
- 2 pcs Egg
Method
- Fill a large pan of water and bring to the boil
- Wash the greens then cut the leafy bits from the thick stem. I just lay the leaf flat on a chopping board and run a sharp knife down either side of the stem then remove it.
- The stems kind of look like celery. Slice them up as you would celery and shred the leaves into bite sized pieces.
- Mix up the eggs with a teaspoon of Tamari and scramble them on medium-high heat
- Mix the sauce ingredients up in a small bowl and set aside within easy reach. Heat a wok or skillet over a high heat and add the water or oil then the onions and chopped chard stems.
- Drop the noodles into the boiling water. Remember that soba noodles cook quickly (usually about 4 minutes) so make sure everything else is ready before you do this.
- Stir the onions and chard stems around for about 2 to 3 minutes then add the garlic and shredded leaves. Cook for 1 more minute, stirring around frequently. 1. If you used water and not oil, things might get a little sticky. If they do just add another drop or two of water as needed.
- Quickly drain the noodles and throw them into the pan with the chard etc then pour over the sauce.
- Stir to coat everything and give it a minute to warm through then serve immediately.
- Serve sprinkled with some chopped cashews or sesame seeds.