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@...>