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
feast.
