Swiss Chard with Udon Noodles

This is a very flexible recipe so the directions are a little vague. This opens up the opportunity for you to be a chef and inspire with what you already have in your fridge


about 2 cups crimini (or whatever) mushrooms, sliced
handful of raisins (about 1/4 cup)
olive oil
lots of fresh garlic, minced fine (at least 1 tablespoon)
1 tablespoon sriracha chili sauce (more or less to taste)
handful of grape tomatoes, halved
BIG bunch Swiss chard, leaves and stems, roughly cut
10 ounces udon noodles (you can buy these at your local asian market)
fresh ground black pepper
handful of pumpkin seeds (or sunflower seeds), toasted
chopped green onions might be nice added at the end, though I didn't add any...I substituted leeks

First toast the pumpkin or sunflower seeds in a wok until browned and fragrant. Set aside in a small bowl. Cook the udon. Drain it, rinse it well with cold running water and drain again. Place it in a bowl and toss with toasted sesame oil. Cook the mushrooms and raisins for a minute or two in oil in a wok. As they begin to soften, add the garlic and cook for a minute. (Add a little more oil if needed.) Mix in the sriracha and tomatoes, then add the chard and stir fry briefly until the chard is wilted, mixing ingredients together. Add the noodles to the wok and toss for a minute until noodles are heated. Place in serving bowl and grind pepper over the noodles. Sprinkle the toasted pumpkin seeds over all.

(Recipe from