1. Heat a non-stick pan, add a splash of vegetable broth. Use oil here if you prefer. Add the mushrooms and white part of the scallions. When softened, add garlic and ginger and cook, stirring occasionally, until softened.
2. Add the liquid amino, and let cook for 1 more minute, then add the broth, cover, and bring to a low boil. Turn the heat down to medium, and let simmer uncovered for 10 minutes.
3. Add the noodles and Swiss chard, and simmer until cooked through about 5 minutes. Season with salt and pepper, to taste. (We like to break up the noodles into thirds before throwing them into the boiling broth.)
4. Divide evenly into bowls for serving. Sprinkle with toasted sesame seeds.
Recipe adapted from Fork Knifes Swoon
This recipe is lower in sodium and doesn't use oil. This is a personal choice. We use Liquid Aminos in place of soy sauce so that is what is used here. We also use no salt added vegetable broth to saute vegetables and a good, non-stick pan and can sautee without difficulty. If you wanted to use sesame oil to sautee the vegetables, that would add a nice layer of flavor.