Thai Rice Noodles with Mustard Greens

A quick and easy Thai noodle dish that works really well with this Thai-style curried catfish, another quick and easy dish.

8 oz. wide, flat Thai rice noodles
2 Tbsp. vegetable oil
1 large clove of garlic
Approximately 2-inch round piece of fresh ginger
1/2 lb. mustard greens
2 Tbsp. oyster sauce
2 tsp. Asian fish sauce
Salt & pepper to taste
2 green onions
2 red chilies, seeded and sliced thinly on the diagonal
1/4 cup plucked cilantro (fresh coriander) leaves
2 limes, cut into wedges

Soak the dry noodles in hot water for 20 minutes or until softened. Drain before cooking.

Rinse the mustard greens well, then slice the stems and leaves 1-inch wide. Finely chop the garlic. Peel and thinly slice the ginger, then stack the slices and shred them finely. Cut the green onions into 1/4-inch lengths.

Ten minutes before serving time, heat a large frying pan or wok. Add the oil, garlic and ginger. Stir and fry until fragrant, then add the mustard greens. Stir for five minutes or so, until the mustard greens have reduced in size but aren’t yet wilted.

Add the oyster and fish sauces, plus a couple of tablespoons of water, and stir. Add the drained noodles, green onions, red chilies, and stir. Check for seasonings and add salt and pepper if needed.

When ready to serve, garnish with cilantro leaves.

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