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Dinner & sides

Noodles with Swiss chard and the birth of a recipe

Noodles with swiss chard |

Swiss chard

Whenever I see a bunch of Swiss Chard I have a hard time resisting it. It is so lovely and colorful that I keep buying a new bunch (or actually I buy it online at my organic veggies webshop) and since it doesn’t keep all that long it needs to be consumed pretty fast.

But what to make of it?

My experience with swiss chard was pretty limited up till this year as you can’t find it in the supermarket. Apparently it is not that popular. So I had to google quite a bit for inspiration. People often ask me how I come up with a new recipe and if I maybe think about one on the spot. Well yes and no really. In the case of this swiss chard there was not much to be found online but at a certain point I found a recipe with spaghetti and beetroot leaves and ricotta. Not swiss chard but they called it swiss chard which is how I got to the recipe in the first place. The spaghetti bit did make me think about the overdose of noodles I had in the cupboard so I thought I might be able to make that work.

Noodles with spicy swiss chard |

So that is how the inspiration for this recipe started. So I got the noodles out, the swiss chard, onion and garlic. Not so exiting sofar. Looking in the fridge I found some bacon that I thought would be nice plus I discovered a tin of canned tomatoes. Looking a bit further in my (well filled) cupboards I found harissa, chili flakes and miso paste. So I decided to make a tomato based sauce with harissa, chili flakes and the mis0.

I fried the swiss chard mixture (so the onion, bacon, garlic, swiss chard and peper and salt) in a separate pan and used another pan for the tomato sauce. To check if the combination worked as I had hoped it would I put a tablespoon of each mixture in a separate bowl, mixed it and tasted it. Mission accomplished!

Noodles with spicy swiss chard |

And so the initial inspiratio recipe, spaghetti with ricotta and beetroot leaves became these spicy noodles with swiss chard and tomato sauce. I also love books that just tell you which combinations work together. I always find lots of inspiration from that too!

Noodles with swiss chard

To make this I used glutenfree noodles made from brown rice and amaranth as I had those lying around but you can use any noodles you like


  • 125 gr noodles
  • 100 gr bacon, in cubes
  • 1 large onion, chopped finely
  • 1 clove of garlic, chopped
  • 1 tbsp olive oil for baking
  • 400 gr (1 tin) tomato cubes
  • 1 tsp chili flakes
  • 1/2 tbsp miso paste
  • 1 tsp harissa
  • bunch of swiss chard (approx 500 gr)
  • 1 spring onion
  • pepper
  • salt


  1. Start by cleaning the swiss chard. Cut the stalks from the leaves in a v-shape (along the side of the stalks) and slice the stalks
  2. Roll the leaves together tightly and cut into slices as well and than down the middle.
  3. Take a large wok and heat the olive oil
  4. Add the bacon cubes and fry until browned and crispy. Remove from the pan and keep aside. Add onion, garlic and the stalks and bake for about 10 minutes on low to medium heat. Add 1 tsp chili flakes and pepper and salt to taste.
  5. In a saucepan you place the tomato cubes with the miso paste and the harissa and cook this until the tomato sauce thickens slightly. Add pepper and salt to taste
  6. Cook the noodles according to package instruction.
  7. Mix the noodles with the sauce and serve immediately


About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

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Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
September: Newcastle