|The garlic is added to the wok.|
|The Swiss chard gets stir-fried in the wok.|
This is a very flexible recipe, and in keeping with that theme (and because I didn't measure), I'm going to be a little vague with ingredients and cooking directions. It's the basic idea that counts.
Swiss chard with udon noodles
- about 2 cups crimini (or whatever) mushrooms, sliced
- handful of raisins (1/4 cup?)
- olive oil
- lots of fresh garlic, minced fine (at least 1 tablespoon)
- 1 tablespoon sriracha chili sauce (more or less to taste)
- handful of grape tomatoes, halved (I would have added these but we didn't have any!)
- BIG bunch Swiss chard, leaves and stems, roughly cut
- 10 ounces udon noodles
- fresh ground black pepper
- handful of pumpkin seeds (or sunflower seeds), toasted
- chopped green onions might be nice added at the end, though I didn't add any
- First toast the pumpkin or sunflower seeds in a wok until browned and fragrant. Set aside in a small bowl.
- Cook the udon. Drain it, rinse it well with cold running water and drain again. Place it in a bowl and toss with toasted sesame oil.
- Cook the mushrooms and raisins for a minute or two in oil in a wok. As they begin to soften, add the garlic and cook for a minute. (Add a little more oil if needed.)
- Mix in the sriracha and tomatoes, then add the chard and stir fry briefly until the chard is wilted, mixing ingredients together.
- Add the noodles to the wok and toss for a minute until noodles are heated.
- Place in serving bowl and grind pepper over the noodles.
- Sprinkle the toasted pumpkin seeds over all.