Chard noodles with a crisp

Bring a burst of freshness and crunch to your table with our Chard Noodles with a Crisp. This dish transforms tender Swiss chard into a light, veggie-based noodle, then tops it off with a golden, savory crunch.

Making chard noodles with a crips

Chard offers a wealth of nutrients like vitamins A, C, and K, along with minerals like magnesium, potassium, and iron. Coating the chard noodles in chickpea flour adds a boost of protein and fiber, while keeping them naturally gluten-free. Although frying can reduce some heat-sensitive vitamins, much of the nutrient density, especially the minerals, is retained. This light chickpea coating gives the chard stems a delicious crispiness, making them a nutritious, enjoyable snack or side.

Serves:

4 people

Time to Prepare:

30 min

Time to cook or cure:

20 min

Skill

frying

Serves:

4 people

Time to Prepare:

30 min

Time to cook or cure:

20 min

Skills:

Frying

Ingredients & Tools

Ingredients

For the noodles:

Stems of 15 large chard stalks, sliced in thing strips of about 2-3 mm, resembling noodles
1 teaspoon salt
1 to 2 teaspoons of curry powder
1 cup of chickpea flower
400 ml of deodorised sunflower oil

For the sauce

2 tbs soy sauce
1 tb agave syrup or honey
1clove of garlic, grated

Tools

Pan for frying
Colander
Sieve
Tongs
Serving plate

Useful guidelines

Here are some useful guidelines to ensure the best results for your Chard Noodles with a Crisp:

Choose Fresh Chard: Fresh, firm chard stems will hold up best for frying. Avoid using wilted or soft stems, as they may not turn crispy.
Cutting the Stems: Slice the chard stems as evenly as possible. This will help them cook evenly and become crispier in the oil.
Chickpea Flour for Coating: Ensure each chard strip is lightly coated with chickpea flour, not overly thick. A thin coating will fry up crisp without becoming too dense or soggy.
Batch Frying: Fry the noodles in small batches to avoid overcrowding, which can lower the oil temperature and lead to uneven cooking. This keeps each batch crispy.
Oil Temperature: The oil should be hot (around 360°F or 180°C) before adding the chard noodles. If the oil isn’t hot enough, the noodles will absorb too much oil and become greasy rather than crispy.
Draining Excess Oil: After frying, place the noodles on paper towels to soak up any excess oil.

Directions

Simply follow these steps in order to make the chard noodles with a crip:

Prepare the Chard Stems

Wash the chard stems thoroughly and pat them dry. Cut them into thin, noodle-like strips.

Sprinkle the chard with the coating

In a medium bowl, place the noodles and sprinkle the chickpea flour, salt, and curry powder over them. Mix well until evenly combined. Use your hands to ensure each strip is lightly coated with the flour mixture.

Heat the Oil

Pour about 2 inches of sunflower oil into a frying pan and heat over medium-high heat until it reached 180-200 degrees Celsius. You’ll know it’s ready when a tiny pinch of the chickpea flour sizzles when dropped in.

Fry the Chard Noodles

Carefully add the coated chard strips to the hot oil in small batches. Fry them for 1-2 minutes, or until they turn golden and crispy. Be cautious not to overcrowd the pan.

Drain Excess Oil

Use a slotted spoon to remove the fried chard noodles and place them on a plate lined with paper towels to absorb any excess oil.

Season, serve and Enjoy

Mix together the ingredients for the sauce and pour over the fried noodles. Stir well until they are evenly coated. Serve the crispy chard noodles warm, either as a snack, a topping for soups or salads, or a unique side dish. Enjoy the delightful crunch and flavor!

Storage

This dish does not store well and is best enjoyed immediately after frying to retain its crispiness and fresh flavor. Once coated in sauce, the noodles will soften, so it’s ideal to serve them right away.