Step 1

If using spaghetti, cook noodles while prepping vegetables and sauce.

Step 2

Slice chard stems thinly and combine with garlic and scallion whites. Thinly slice chard leaves and set aside.

Step 3

Combine water, soy sauce, hoisin sauce, sambal, and sesame oil in a mixing bowl and whisk to incorporate.

Step 4

Heat canola oil over high heat in a wok or 12-inch cast iron skillet. Place ground beef in pan and season with salt and pepper. Cook 3 minutes while constantly chopping beef with spatula until no pink remains.

Step 5

Stir in chard stems, scallion whites and garlic. Sauté for 2 to 3 minutes while constantly stirring.

Step 6

Reduce heat to medium-low, stir in chard greens and sauté 1 minute to wilt greens. Add noodles and sauce, toss to incorporate all ingredients; cook 2 more minutes. Thinly slice scallion greens and garnish.