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1
If your fresh rice noodles come in uncut folded sheets, slice them into 3/4-inch ribbons.
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2
Place the noodles in a colander and rinse under hot water for about 1 minute, then shake to drain and to help separate the strands.
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3
Set a wok over high heat.
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4
When it is very hot, add 1 tablespoon of the oil and swirl to coat the wok.
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5
Add the noodles and stir-fry for about 1 minute, tossing constantly to separate the strands.
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6
Add 1 tablespoon of the soy sauce and stir-fry for 30 seconds.
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7
Turn the noodles out on a platter.
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8
Rinse out the wok and wipe it dry.
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9
Return it to high heat, add the remaining 1 tablespoon oil and swirl to coat the wok.
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10
Toss in the garlic and stir-fry until golden, about 30 seconds.
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11
Add the meat and stir-fry until it turns white, about 2 minutes.
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12
Add the greens and stir-fry until softened, 3 to 4 minutes.
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13
Add the remaining 2 tablespoons soy sauce, the fish sauce and mix well.
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14
Pour in the chicken stock and bring to a vigorous boil.
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15
Cook for 3 minutes.
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16
Add the dissolved cornstarch and cook, stirring, until the sauce thickens, about 2 minutes.
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17
Remove from the heat and pour over the noodles.
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18
Sprinkle the white pepper on top and serve in deep bowls.
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19
Pass the Vinegar-Chile Sauce separately.
