Thai Rice Noodles with Collard Greens

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1 lb Noodles rice noodles
2 tb Oyster sauce
1 c Chicken Stock
1 tb Tamari; soy sauce
1 1/2 tb Fish sauce
3 tb Vegetable oil
3 Cloves garlic; finely minced
8 oz Boneless skinless chicken breast halves; thinly sliced
1 ts Arrowroot

Original recipe makes 1



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

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Calories Per Serving: 2342 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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