I love to use soba noodles for this Vegan pasta with Swiss chard and Shitaki.
My powerhouse pasta main course!
Soba noodles are delightful, low in gluten and high in flavor. They pack in lots of flavor and nutrition, are delicious and a snap to prepare, a most welcome change from the same old same old pasta. My Pasta with Swiss chard is overlaid with Asian flavors; the lineup of flavors is fabulous, with the Swiss chard, shitaki, ginger and seaweed. Do try your best to get the seaweed, it imparts a funky briny flavor to the dish.
No problem making this pasta with Swiss chard gluten-free, using quinoa or rice pasta; only please watch the pasta cooking time, as gluten-free pasta cooks much more briefly than wheat-based pasta.
- 1 pound noodles (Gluten-Free OK)
- 1/3 cup toasted sesame oil
- 8 cloves garlic, minced
- 2-inch piece ginger, grated
- 1 large bunch Swiss chard, stems and leaves, thinly sliced
- 1 pound shitaki mushrooms, stems discarded, sliced
- 1/4 cup hijiki or other dry seaweed (health food stores), soaked in warm water to cover
- Nice handful soy bean sprouts, optional
- 1 bunch scallions, sliced very thin
- 3-4 tablespoons soy sauce
- 2-3 tablespoons bottled hot sauce
Bring water to boil in a large pot, with a little salt and a little oil. Cook the noodles according to the package instructions. Save 1/2 cup of the cooking liquid. Drain the pasta and reserve.
Meanwhile heat the oil in a large skillet. Add the garlic and ginger and sauté until fragrant, just one minute. Add the Swiss chard and shitaki and sauté until all liquids evaporate, 3-4 minutes. Add the reserved cooked noodles, saved cooking liquid, seaweed, sprouts, scallions, soy sauce, and cook until just heated through, stirring to combine. Serve hot or at room temperature.