Chard Stir Fry is a delicious and easy recipe that can be made in just 15-minutes when you need dinner on the table fast. With a handful of simple ingredients you'll love how easy it is to make!
Chard Stir Fry in all it's noodley glory is a totally slurp-worthy and easy meal made with only seven ingredients, plus optional chopped cashews or sesame seeds for sprinkling. It's super speedy too. A perfect midweek, budget friendly, healthy dinner!
It's a great recipe for the summer months when you have piles of homegrown veggies and find yourself asking "what do I do with all this chard?"
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If you are short on time and need dinner on the table fast, stir fries like this and my tofu quinoa stir fry are the answer. They are easy, quick and healthy and within minutes you can have a tasty meal on the table with barely any effort. Enjoy as a complete meal or serve it up alongside some baked tofu for some extra protein.
Ingredients
Here's what you will be needing to make this Swiss Chard Stir Fry:
Chard is so great in stir fries! You can use any variety such as rainbow chard or Swiss chard and we will be using the Swiss chard stems and the leaves in this recipe. Slice the stems up like you would celery and stir fry them along with the leaves. If you don't have any chard you can substitute any other leafy green.
I like to use soba noodles or rice noodles for this recipe but any will work so use your favourite or whatever you've got on hand in the pantry. You could also user cooked and cooled brown rice or white rice.
Tip - Got beet greens? They work fantastically in this recipe in place of the chard. You can slice up the stems as well as the leaves so you don't waste anything.
How to make Chard Stir Fry
It really is so quick and easy to make this Chard Stir Fry and the whole process takes less than 15 minutes.
- Boil the noodles.
- Mix up the simple sauce in a small bowl.
- Stir fry the vegetables
- Add the drained noodles and the sauce and give it all a good toss together.
That's it! Ready in under 15 minutes. Garnish with some chopped cashews, toasted sesame seeds or red pepper flakes and serve.
Tip - Feel free to add any type of vegetables or protein you love to this chard stir fry recipe. Tofu or tempeh would be great in it!
How to store and reheat
- Store any leftover Chard Stir Fry in an airtight container in the fridge for up to 4 days. I don't recommend freezing this recipe.
- To reheat stir fry in a pan over medium heat or warm up in the microwave. I like to add a couple tablespoons of water to loosen them up a bit as they heat through.
Recipe FAQs
The majority of the sodium in this recipe comes from the chard. Strangely enough, chard is a vegetable that is 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.
Hungry for more?
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
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 , chopped finely
- 1 bunch (about 8 big leaves) chard , or any other leafy green (beet greens are great in this)
- 8 oz (226 gram) uncooked noodles , (gluten-free if necessary). I like to use soba noodles in this recipe.
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 or other similar chili sauce (adjust the amount to suit your spice tolerance)
To serve
- OPTIONAL chopped cashews or sesame seeds , for garnish
INSTRUCTIONS
- Get ready to cook the noodles. Fill a large pan with water and bring to the boil.
- Wash the chard leaves then cut the leafy bits from the thick stem. 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, heat a wok or skillet over medium high heat and add the oil then the onions and chopped chard stems. Cook for two minute stirring constantly.
- Add the garlic and shredded chard leaves. Cook for 1 to 2 more minutes, stirring around frequently.
- Drain the noodles and throw them into the pan with the chard etc then pour over the sauce.
- Stir to coat everything and give it a minute to warm through then serve immediately sprinkled with some chopped cashews or sesame seeds.
NOTES
- Store any leftover Chard Stir Fry in an airtight container in the fridge for up to 4 days. I don't recommend freezing this recipe.
- To reheat stir fry in a pan over medium heat or warm up in the microwave. I like to add a couple tablespoons of water to loosen them up a bit as they heat through.
NUTRITION
This recipe was originally published on March 7th, 2017. It's since been updated and republished. I hope you enjoy it. Thank you for following A Virtual Vegan!
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 with the addition of some tofu 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!