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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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swiss chard stir fried surprisingly well. Feel free to change any of the other veg. Ingredients:
6 tablespoons vegetable stock |
3 tablespoons light soy sauce |
2 teaspoons cornflour |
1 tablespoon clear honey |
150 g flat rice noodles |
250 g swiss chard |
1 tablespoon sesame oil |
200 g shiitake mushrooms, halved |
2 garlic cloves, crushed |
1 red pepper, deseeded and sliced |
1 orange bell pepper, deseeded and sliced |
227 g water chestnuts, drained and sliced |
Directions:
1. Mix all the sauce ingredients until smooth.
2. Cook the rice noodles according to the packet. drain and rinse under cold water, then set aside.
3. Separate the leaves and stalks of the chard and shred the leaves. (You may also finely chop the stems and add them is you wish).
4. heat the oil in a wok and add the mushrooms and chard stalks (if using) and stir fry for 1 minute.
5. Add the garlic, peppers and chard leaves and fry for a further 2 minutes.
6. Add water chestnuts and sauce and stir fry for 2 minutes.
7. Add noodles, mix well and serve.
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