Soy Sauce Noodles with Beef and Greens

This classic Thai lunchtime choice is traditionally made with wide, soft ribbons of fresh rice noodles called kwaytiow sen-yai. Here in North Carolina, I use the widest dried rice noodles I can find. They look like a brittle, white cousin of fettucine, but thin ones work fine as well, and both widths soften up nicely as they soak and then cook. You can substitute 1 pound of fresh, soft rice noodles, adding them to the hot pan right after you’ve cooked the greens, and cooking them only 1 min