- greens (I used collards or something like it.)
- prepared noodles (al-dente=medium firmness, not hard but not too soft) (I recommend wheat-based noodles like spaghetti or something similar. I used yellow noodles and am not sure what they are called. Rice noodles may also be ok, particularly sen mee (thin rice noodles) or rice vermicelli).
Wash the greens, tomatoes and garlic. Slice the greens and tomatoes and mince the garlic cloves.
Heat a wok. Pour oil into the wok and when the oil is hot, add the garlic.
After the garlic begins to turn brown, add the greens tomatoes and a pinch or two of salt.
Stir constantly until greens turn dark green and soft.
Add noodles. Stir constantly for about 2 or 3 minutes until the dish is finished. If the food sticks to the pan as you are cooking, you may need to add a little bit of water.
Note: If you are trying to diet/eat healthy and would like to avoid excess oil, you can do this with water by sauteing the vegetables in a little bit of water and adding the noodles and cooking until the greens are dark and soft and the noodles are soft and most of the extra water is evaporated (gone), adding only a little bit more water if the water evaporates before the food is finished/fully cooked. I still recommend using a wok for this.