1 lb egg noodles (or fettuccine)
1 large or 2 regular-sized bunches Swiss Chard
8 oz Cremini (Baby Bella) mushrooms, diced (optional)
3 T of The Olive Bin's Japanese Toasted Sesame Oil
1/2 C peanut oil (or substitute olive oil or grapeseed oil)
1/2 C well-stirred tahini
5 T soy sauce
4 T of The Olive Bin's Red Wine Vinegar
2 tsp honey
1/2 tsp cayenne pepper
3 garlic cloves, minced
6 scallions, thinly sliced
Salt, to taste
Sesame Noodles with Swiss Chard
Ingredients
Number Of Servings: 4
Directions
- Bring water to boil in a large pot. Add noodles and cook to al dente, according to package instructions. When finished, drain and return to pot. Toss noodles with 1 tsp of sesame oil to prevent sticking.
- Wash swissh card and remove leaves from stem. Chop stems into 1/4-inch pieces and set greens aside. In a skillet over medium heat, saute chard stems and mushrooms together for 10 minutes, or until both have softened. Then add chard greens and cook for an additional 3-5 minutes, or until greens have wilted.
- Make the sauce: Whisk together the remaining teaspoons of sesame oil, peanut oil, tahini, soy sauce, red wine vinegar, honey, cayenne pepper, and garlic until smooth.
- Add the chard and mushrooms in with the noodles and mix together. Add scallions. Add sauce and toss to coat. Serve immediately.
Additional Info
Thanks to our friends at Cook Farm for this delicious recipe!
