Chard Stir Fry is a delicious and easy recipe that takes just 15 minutes to make. With a handful of simple ingredients, you'll love how easy it is to make!
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"This was a delicious and quick dinner for us tonight, which everyone in the family loved! I love how it uses the whole bunch of chard - stalks and all. Great recipe, thanks, Mel. I can see it's going to become a regular in our house!" - Carla ⭐️⭐️⭐️⭐️⭐️ More reviews →
If you've ever found yourself thinking, "What do I do with all this chard?" this is the recipe for you!
This Chard Stir Fry, in all its noodly glory, is a totally slurp-worthy and easy meal made with just seven ingredients, plus optional chopped cashews, peanuts, or sesame seeds for sprinkling. It's super speedy and a perfect midweek, budget-friendly, healthy dinner.
You can use any variety of chard, such as rainbow chard or Swiss chard, and there is no waste because we are slicing up the stems just like you would celery and stir-frying them along with the leaves. Beet greens also work remarkably well in place of, or as well as, the chard.
Serve this easy chard dish as it is, or with your protein of choice. I love it with my baked tofu or vegan chick'n!
Mel x
P.S. Love quick noodle dishes? Give my ridiculously easy vegan noodles and my peanut noodles a try, too!
Recipe FAQs
The majority of the sodium in this recipe comes from the chard. Strangely enough, chard is a vegetable that is very high in sodium with about 213mg per 100g. I personally view sodium from a vegetable differently than I do a pile of salt added to a meal, but if you have any medical concerns, please consult your doctor.
Use low sodium soy sauce and a different lower sodium leafy green.
Recipe
Chard Stir Fry
Author:Ingredients
- 1 tablespoon toasted sesame oil , or a couple tablespoons of water for oil-free
- 1 medium onion , sliced finely
- 4 cloves garlic , minced
- 1 bunch (about 8 big leaves or 1½ to 2 lb) chard , beet greens are great as an alternative!
- 8 oz (226 gram) uncooked noodles , (gluten-free if necessary). I like to use soba noodles.
For the sauce
- 3 tablespoons soy sauce or Tamari (gluten-free or low sodium if necessary)
- 3 tablespoons maple syrup , or agave
- 1 to 2 tablespoons sriracha , adjust the amount to suit your tastes
To serve
- OPTIONAL chopped cashews, peanuts, or sesame seeds , for garnish
INSTRUCTIONS
- Fill a large pan with water and bring to a rolling boil.
- Meanwhile, wash the chard leaves and cut the leafy green bits from the thick stems. Shred the leaves into bite-sized pieces and slice the stems like you would celery. Set aside.
- Mix the sauce ingredients up in a small bowl and set aside within easy reach.
- Cook the noodles in the boiling water as per the packet instructions. Remember that noodles cook very quickly so make sure everything else is prepped and ready before you do this.
- As soon as they are in the water, heat a wok or skillet over medium-high heat and add the oil. Add the onions and chopped chard stems. Cook for two minutes, stirring constantly.
- Add the garlic and shredded chard leaves. Cook for 1 to 2 more minutes, stirring frequently.
- Drain the noodles and immediately throw them into the pan with the chard, etc, then pour over the sauce.
- Toss to coat everything and give it a minute to warm through then serve sprinkled with peanuts, chopped cashews, or sesame seeds.
NOTES
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Teresa says
This is my new favorite. Delicious, filling, and nutritious! plus easy!
Melanie McDonald says
So pleased you're enjoying it, Teresa!
Teresa says
Tasty and filling ! I loved this.
Connie Barlow says
This is a quick and easy one to make. And when swiss chard is out of season I replace it with kale or Napa cabbage. Yum!
Sarah says
Excellent dish, really delicious! Made using Swiss chard harvested from our allotment, which is the first veg we have harvested. This made it all the more special. Will definitely be making this again, thanks!
Melanie McDonald says
So pleased you enjoyed it, Sarah!
KEL says
This was sooo delicious! I added bell peppers and chili powder (in place of Sriracha) and it tastes so earthy and yummy!
Carla Thomson says
This was a delicious and quick dinner for us tonight which everyone in the family loved! I love how it uses the whole bunch of chard - stalks and all. Great recipe thanks Mel. I can see its going to become a regular in our house.
Melanie McDonald says
That's awesome! I'm really pleased you all enjoyed it Carla!
Lisa says
First, this is delicious. Second, if you double the recipe, I suggest that you don't double the amount of sriracha. I made a double batch so we could have leftovers for luch. I only used 1 tbsp of sriracha, and it was smoking hot. Again, DELICIOUS, but depending on your tolerance for HOT, adjust. When I doubled the sauce, I used the full amount of tamari, 2 tablespoons of syrup (substituted water for the rest of the syrup) and just the one tablespoon of sriracha as above. For our taste buds, this was a good blend of salty, sweet and spicy.
I used pre-cooked udon noodles and tossed in a batch of air-fried tofu for protein. So good. Putting this recipe into rotation. Thank you!
LisaRose says
I must use this sauce for good, not evil.
Seriously good eating. Thank you.
Sarah says
I was given a whole bunch of chard at work and was searching vegan chard recipes and yours came up. Can't wait to try it out! Looks easy, fresh and also most likely great cold too which works for the hot weather. Will let you know how it goes!
Sarah says
this was so delicious! I couldn't stop eating it! and also really tasty cold as leftovers too! Great recipe!
KK says
Yum! This is so easy and delicious, we really enjoyed it. Thank you for sharing!
Lorraina Wieloszynski says
my husband went on and on about how delicious and flavorful it was. thank you for redeeming my cooking!
A Virtual Vegan says
That's awesome! I'm so glad he enjoyed it.
Michelle says
I love all the flavors in this recipe. I love soba noodle as well so robust tasting. Lovely recipe!
Robin says
Had all the ingredients on hand. So quick,easy and yummy! I had some shelled edamame in the freezer so tossed them in, too. Feeling inspired to try with other veggies in the future.
A Virtual Vegan says
That's awesome Robin! Edamame sounds like a great addition. It's a really flexible recipe so just about any veggie would work in it. Have fun!