RAINBOW CHARRED CHOW MEIN

RAINBOW CHARRED CHOW MEIN

This is a regular lunch or dinner in my household. Super simple and great way to get those veggies in. We have this weekly and you can use a variation of greens and veggies, so its super flexible but really tasty and packed with anti oxidants, a super dish if you going through a cleanse or breaking a fast.

Serves  2 

• rainbow chard 

• thai white rice noodles 

• 2 carrots

• 3 garlic cloves

• thumb ginger

• 3 star anise

• 3 cloves

• 1 teaspoon tumeric

• 1 teaspoon cinnamon 

• 1 tablespoon curry powder

• 1 tablespoon honey

• 1 tablespoon coconut amino acids

• few sprigs chopped coriander

• half lime juice

• 2 tablespoons coconut oil OR rapeseed oil 

• 1 teaspoons himalayan salt

• cracked black pepper

Garnishes

toasted sesame, coriander, chilli flakes, sesame oil, lime juice, spring onion tips

Method

Finely slice garlic and ginger, rainbow chard, carrot. I like to julienne my carrot. Add star anise and cloves to a dry wok on high heat, let the essential oils and aromas release. Then add oil, garlic, ginger and spices and fry this off for a few minutes. Add chard, carrots, salt and pepper and continue to sauté the veggies for about 5 mins. Now add honey, amino acids and cook this out for another few minutes. 

Tip

Keep the pan moving at all times, use a wooden spoon to keep stirring, its quite an aggressive way of cooking. Even get the veggies to char ever so slightly this way you get a very authentic taste.