rhubarb stir fry

Who doesn&#039;t love a good stir fry. This dish is quick and simple, it delivers a tart and salty punch. Perfect for a easy evening meal to break up the monotony of tomato pasta!

Stir Fried Chard and Rhubarb With Chilli and Garlic

300 g Rice Noodles (cooked to packet instructions until aldente)

Chard

Red Chilli (chopped into thin slices)

Cloves Garlic (finely diced)

120 g Rhubarb (very thinly sliced)

Tablespoons Soy Sauce

Teaspoon Toasted Sesame Oil

Tablespoon Soft Brown Sugar

juice from 1 lime

Tablespoons Vegetable Oil

Tablespoons Sesame Seeds

In a small glass or bowl mix together the 4 tablespoons of soy sauce, 1 teaspoon of toasted sesame oil, 1 tablespoon of soft brown sugar and lime juice. Stir to combine.

Heat the 2 tablespoons of vegetable oil in a large frying pan over a medium-high heat. Toss in the 3 diced cloves of garlic and 1 sliced red chilli. Fry for about 2 minutes, stirring often, until the garlic begins to take a little colour.

Tip in the 120g of thinly sliced rhubarb and fry for a further minute before pouring in the soy sauce mixture. Cook the rhubarb in the sauce until the sauce has almost completely reduced.

Toss in the 200g of sliced chard ribbons and stir into the cooked rhubarb and garlic until it has completely wilted. Remove the pan from the heat and stir in the 300g of cooked rice noodles.

Serve the stir fry with sesame seeds sprinkled over the top. Garnish with any leftover red chilli slices.

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