- In a metal bowl, add the chopped garlic, chili flakes, paprika, sesame seeds, lemon zest and pepper.
- Heat the corn oil in a pan. Once hot, pour the hot oil over the spice mixture and stir.
- Add the soy sauce, sugar, peanut butter and vinegar, mix well and transfer to a salad bowl (or a large deep dish).
- Boil the chard in generously salted water until soft but still crispy and immediately after removing them, transfer them with a slotted spoon to a bowl of water and ice to keep their vibrant color.
- In the same pot, boil the Oriental Express rice noodles according to the instructions on the package. Drain them, keeping some of the water in which they were boiled aside. Rinse them with cold water and pour a little corn oil over them to prevent them from sticking.
- Add 1 tablespoon of the water from the rice noodles to the spice dish and stir. Pour in the noodles and stir to coat them well in the spice mixture.
- Serve the noodles with a few of the cooked chard on each plate and garnish with sliced onions.
