Need a healthy alternative to pasta? You’ve come to the right place.
I can’t believe it’s already Day 4 of 10 Days of Healthy!
I’m writing to you from my room at home where there is currently a blizzard outside. Honestly, I can’t even see the trees of the woods that are right behind our house it’s snowing that hard.
To offset all the white and gray outside, I decided that today was the perfect day to introduce this colorful Thai Swiss Chard and Mushroom Soba Noodle Stir Fry to you. Isn’t it pretty?! And more importantly, it’s very hearty and delicious, I can assure you that 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Thai Swiss Chard and Mushroom Soba Noodle Stir Fry.
Thai Stir Fry Sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons sesame oil
- 3 tablespoons honey
- 1 teaspoon tahini
Stir Fry
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups swiss chard, chopped
- 4 cups cremini mushrooms, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound soba noodles
- To make sauce, whisk all stir fry ingredients in a small bowl. Set aside.
- Heat olive oil in a large skillet or wok over medium heat. Add garlic, and sautée until garlic is golden brown. Add swiss chard and mushrooms. Cook until swiss chard and mushrooms are tender. Add salt and pepper and stir fry sauce. Meanwhile, cook the soba noodles according to package directions. Drain, and add to stir fry. Toss until noodles are fully coated in sauce. Serve with fresh ginger, and enjoy!
