Chard, Pak Choi and Shiitake Mushrooms with Soba Noodles
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.