Thai Rice Noodles with Collard Greens

{ Exported from MasterCook Mac }

Thai Rice Noodles with Collard Greens

Recipe By:

Serving Size: 4
Preparation Time: 0:20
Categories: Meat Poultry Thai


Amount Measure Ingredient Preparation Method
1 pound noodles rice noodles
2 tablespoons oyster sauce

1 1/2 tablespoons 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


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.

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Notes: If collard greens are unavailable, substitute bok choy or any

other green, or use 3 cups blanched broccoli flowerets.


Serving Ideas: Serve with a coconut milk curry as part of a Thai

feast.


Ilene
Evanston IL