In keeping with our tradition of going meatless on Fridays during lent, I was looking for a Swiss chard main dish to serve last week. I found this recipe on Yummly for Soba Noodles with Swiss Chard-Miso Pesto. Unfortunately, our local grocery store did not have several of the Oriental ingredients I needed for this recipe, so I had to improvise.
I was still able to get a good flavor substituting a combination of tomato paste and soy sauce for the Miso paste. (I’m not sure if it is a similar flavor, but it was good!) I also used up the leftover Mai Fun noodles from a dish I made last summer.
- Kosher salt
- 1 bunch Swiss Chard
- 4 cloves garlic, cut in half
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ package Mai Fun
- 1 tablespoon plus 1 teaspoon vegetable oil
- 2 medium carrots, cut into 1½ inch matchsticks
- Fill a large pot with water, generously salt the water with Kosher salt. Bring to a boil.
- While the water is heating, cut the ends off the chard stems and discard. Cut the stems from the chard leaves at the base of each leaf. Cut the stems into ¼ inch pieces, set aside. Coarsely chop the leaves.
- When the water is boiling, add the chard leaves and garlic. Boil until chard is wilted, about 2-3 minutes. Remove the chard and garlic from the water with a slotted spoon, leaving the water in the pot.
- Place the chard leaves and garlic in a food processor with the tomato paste, soy sauce, and rice vinegar. Process until smooth, scraping the sides as necessary. Set aside.
- Return the water in the pot to boiling. Add Mai Fun and cook until al dente, according to package directions. Drain Mai Fun and rinse with cold water. Drizzle with 1 teaspoon of oil. Set aside.
- Dry out pot. Heat 1 tablespoon oil over medium heat. Saute chard stems and carrots until tender crisp, about 3 minutes. Remove from heat.
- Add the Mai Fun and chard pesto to the vegetables. Toss to combine.