Thai rice noodles with collard greens

1 Servings

Ingredients

Quantity Ingredient
1 pounds Noodles rice noodles
2 tablespoons Oyster sauce
1½ tablespoon Fish sauce
1 teaspoon Arrowroot
1 cup Chicken stock
3 tablespoons Vegetable oil
3 Cloves garlic finely
Minced
8 ounces Boneless skinless chicken
Breast halves thinly sliced
1 tablespoon Tamari soy sauce

Directions

Soak the rice noodles, or prepare according to package directions.

In a small bowl, mix together the oyster sauce, fish sauce, arrowroot & chicken stock.

In a wok or large skillet, heat the oil over high heat. When the oil begins to smoke, add the garlic & chicken. Stir-fry until the chicken is just cooked through, about 3-5 minutes. Add the noodles & the tamari. Toss to mix. The noodles should become a little golden & crisp on the edges.

Add the collard greens. Stir fry rapidly for a few minutes, then add the sauce; cover & cook for a few minutes to allow the greens to cook down.

Toss to mix. Cook, stirring frequently, until the sauce thickens or another 1-2 minutes.

Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:56:18 -0600 From: Ilene Warfield <ilenewar@...>

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