One Pan Clean Eating: Green Onion + Chard Noodles

This week’s recipe is a one pan wonder, and great to add to your clean eating list: Green Onion + Chard Noodles

Craving your favorite noodle joint or ramen dishes like us? This is a good healthy sub! In our fridge, we had leftover spaghetti noodles that needed to be cooked, rainbow swiss chard that was ready to wilt, and green onion (score!). I decided to take an Asian style for this clean eat so that I could try our new Yai’s Thai Almond Sauce from Thrive Market.

—Ingredients—

BASE

• green onion
• olive oil
• rice vinegar

STARCH

• noodles (even leftover spaghetti noodles can work, tried here. I LOVE Wonder Noodles from Thrive)

VEGGIES

• rainbow swiss chard (including the stalky part!)
• zucchini

PROTEIN/FIBER

• edamame
• mushroom

NUTS/SEEDS

• almonds

SPICE

• black pepper
• garlic
• salt
• ginger
• chopped peppers (if you’d like!) or pepper flakes post-cook to serve

If you need more flavor, add reduced-sodium soy sauce or coconut aminos (I LOVE the taste but no longer prefer coconut aminos for the extra fat, but, again, do what’s best for you!) Note, the Yai’s Thai Almond Sauce already has a little coconut!

SAUCE STYLE

• recommendation: Yai’s Thai Almond Sauce

Whip it Up, Make it Your Own—Here’s how I did it
1. Toss a little olive oil in a pan on medium heat. Also start boiling water if you need to cook noodles. (Some can go directly in the pan though!)
2. Once the oil is warm, add chopped green onion to start. The green onion will generate some water, but you’ll want to add oil or vinegar to keep things from burning. TIP: Add more or less vinegar/oil to find the right ratio for you and your health goals. (Less oil, more vinegar = less fat)
3. Add your veggies, starting with the tougher things first. (In this list above, mushrooms and the base of the swiss chard are my tougher veggies.)
4. Also add anything frozen. (Edamame for me!)
5. If using Wonder Noodles/something similar (or something already cooked, toss them in early so you can stir them up with everything else. They tend to take the flavor better, too!)
6. Spice to your taste as everything cooks, and stir up occasionally.
7. Add leafy green veggies last and place on top. The goal here is to get them just wilted and stir less at this point.
8. Add your sauce (if using) and stir gently.
9. Sprinkle on nut/seed toppings.
10. Serve it up and add in extra spice, soy sauce, or coconut aminos to everyone’s liking. We use habanero pepper flakes.

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