Chard, Pak Choi and Shiitake Mushrooms with Soba Noodles

Chard, Pak Choi and Shiitake

In addition to eating our 5-a-day, we are advised to eat a rainbow of fruit and veg, benefiting from the nutrients and vitamins that the colour spectrum provides. Finding rainbow chard at my Farmer’s Market, I thought that it looked so pretty and would easily create the rainbow I like to see on my plate.

Simple stir fries are a mainstay of my weekly meal planning, sometimes reserved for special veg, but most times put together from what is in the fridge when cooking time is in short supply. This particular combination is gingery, garlicky and very colourful.

For 4 people:

Olive oil spray
2 cloves garlic, chopped
Thumb sized piece of fresh ginger, peeled and finely chopped
Dried chilli flakes or 1 red chilli, finely sliced
250g rainbow chard – ordinary chard will do just fine too – washed well
250g pak choi, leaves separated and washed
250g shiitake mushrooms, stalks removed and dirt brushed off or washed lightly
Salt reduced soy sauce
4 skeins of soba noodles

Put a pot of water on to boil so that your noodles are cooking while you cook the stir fry. When the water is boiling add the soba noodles and boil for a few minutes until tender. You need to taste and drain as soon as they are ready. Soba noodles usually come in packets in which they are divided into skeins, each wrapped in a paper collar. I use one skein of noodles for each person, just remove the paper before placing in the boiling water.

Heat a wok – or large frying pan – add a few sprays of olive oil along with the garlic, ginger and chilli flakes or fresh chilli.

Add the chard, pak choi and mushrooms and keep moving the veg about in the wok until the leaves are wilted and the mushrooms have become silky. This won’t take more than a few minutes.
Add a few shakes of soy sauce.

You can add the drained noodles to the wok and mix in with the vegetables or place the noodles on plates and add the vegetables on top.

17 Responses to Chard, Pak Choi and Shiitake Mushrooms with Soba Noodles

  1. I love soba noodles and this is delicious. Bookmarking for dinner tomorrow

  2. This looks great! I love rainbow chard.

  3. Ginger and garlic are two of my favorite flavors, so this looks spot on!

  4. Sounds so fresh and delicious and I love the colours of the rainbow chard. I’m just planning what to plant in the veg patch this year and I’m definitely going for some rainbow chard I reckon – your recipe has inspired me 🙂

    • Madeleine Morrow says:

      Glad to hear you are inspired. I think I might just be inspired to try to grow my own too. Never managed to grow a thing before and each spring I promise I will and never do!

  5. very nice. Really pretty colours. And having lots of colours of course indicates lots of nutrients.

  6. Karen says:

    What a LOVELY looking plate of food Madeleine and such an innovative recipe too! Karen

  7. Janie says:

    Mmm, lovely flavours here!
    Janie x

  8. Choclette says:

    Now that is my sort of food and I have all of the ingredients, except I have chestnut mushrooms rather than shitake (which I know are much better for you), so I might just be making this very soon.

  9. Sylvia says:

    I’m a big fan of noodles with fresh veggies 😉

  10. A good looking dish and look satisfying too.

  11. Louisa says:

    I too am planting rainbow chard this year, such a pretty veggie and so incredibly useful to cook with….and grows quickly and easily! Gorgeous healthy dish packed full of so much good stuff.

    • Madeleine Morrow says:

      I am hoping this year that I might get to grow a few lettuce and now you have got me thinking about trying some chard too. As we go on holiday in August I always think it will all go to waste but perhaps that is just a lame excuse.

  12. CH says:

    This sounds delicious and rainbow chard is simply one of my favourite veg to look at, so jewel-like x

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