{ 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. 
 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 
 Evanston  IL