Ivy Brand Organic Farm

Soba Noodles with Swiss Chard, Ginger and Pine Nuts
from the Community Gardeners Collection
  • 1 T olive oil
  • 2 cloves garlic, minced
  • 2 t fresh ginger, chopped
  • Swiss chard, cut crosswise into 1/2-inch strips, washed and drained
  • 2 T soy sauce
  • 8 ounces soba noodles, can use vermicelli, or other pasta
  • 2 T toasted pine nuts
  • Crushed red pepper
  • 1/2 cup Parmesan cheese, grated (optional)
  • Salt and pepper to taste

Sauté garlic and ginger in olive oil over medium heat until beginning to brown.

Add chard and soy sauce, cover and continue to cook until chard is tender, about 20 minutes.

Meanwhile, boil water for noodles and cook until tender. Drain, reserving 1/2 cup of cooking liquid.

Stir the reserved liquid into the chard and divide the noodles among 4 bowls. Spoon the chard with pot liquid over noodles. Sprinkle pine nuts, red pepper, salt and pepper over noodles.

Top with with parmesan cheese.

 

 

  

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