Saturday, 9 May 2015

Pink chard noodles.

Hi healthy eaters!
Spring is coming. Certainly. We can notice it in green leaves, colourful flowers, in vegetables at street markets and finally, on our plates. Thanks to the increasing amount of possibilities connected with seasonal ingredients, we are now searching for inspirations and recipes to celebrate one of our favouite part of the year. Food sites are now dressed up with beautiful colours staring with green and ending on maroon. And the last one has been also presented in our kitchen recently. As we have found a fantastic recipe on, we felt inspired and prepared our version of noodles with chard then. So here it is, in front of you guys, quintessence of spring.

Wholesome cooking!

Serves 2

100g wholemeal noodles
bunch of chard
2 tbsp olive oil
1 tbsp grated ginger
1 garlic clove (crushed)
4 tbsp sesamme
2 spring onions
3 tbsp soy sauce
one handful fresh mint
6 cherry tomatoes

Cook noodles, drain. Clean chard and chop: beetroot first in thin slices, then rest. Preheat wok with 1 tbsp olive oil and add garlic, ginger, sesamme and sliced beetroot. Add chopped spring onions and sliced cherry tomatoes. Fry for about 3 minutes and add chard leaves and noodles. Stir few times and add soy sauce and chopped mint.

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