Recipe - Thai Rice Noodles With Collard Greens

1 pound Noodles rice noodles
2 tablespoon Oyster sauce
1 One half tablespoon Fish sauce
1 teaspoon Arrowroot
1 cup Chicken stock
3 tablespoon Vegetable oil
3 Cloves garlic finely
Minced
8 ounce Boneless skinless chicken
Breast halves thinly cut or sliced up
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. Stirfry until the chicken is
just cooked through, about 35 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 12 minutes.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 15:56:18 0600

From: Ilene Warfield ilenewar@STARNETINC.COM