Panthay Noodle Recipe

• 6 tablespoons canola or other vegetable oil Salt and freshly ground black pepper inches long by 1 inch wide by 1/2-inch thick 1 teaspoon paprika
• 7 ounces fresh Asian noodles or dried egg noodles 5 ounces skinless, boneless chicken thighs or extra-firm tofu, cut into slices 1 1/2 inches long by 1 inch wide by 1/2-inch thick
• 1 medium onion, diced 1 1/2 teaspoons (about 2 cloves) minced garlic
• 1 1/2 teaspoons minced fresh ginger 1 teaspoon curry powder
• 1/2 cup chopped cilantro leaves
• 2 to 4 lemon wedges, for serving
• 1/4 cup peeled, finely slivered carrot
• 8 ounces baby bok choy, cut lengthwise into pieces 1 1/2 to 2 inches wide

1. 1. Bring a large pot of water to a boil and add 1 tablespoon oil and a sprinkle of salt. Boil noodles until barely tender, 2 to 4 minutes. Drain, rinse thoroughly under cold water and drain again. Set aside.
2. 2. Season chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Place a medium skillet over medium heat and add 2 tablespoons oil. Add onion, garlic and ginger, and sauté until lightly browned, about 2 minutes. Add chicken, curry powder, paprika, fish sauce and 2 tablespoons water. Cover, reduce heat to low and simmer until chicken is cooked, about 5 minutes. Turn off heat and keep warm.
3. 3. Place a large skillet over medium heat and add remaining 3 tablespoons oil. Add bok choy and sauté until wilted, 3 to 5 minutes. Season with a pinch of salt and pepper. Add carrots and noodles and sauté until well heated, 2 to 3 minutes. Adjust salt and pepper to taste.
4. 4. To serve, divide noodle mixture between two warm plates. Top each portion with half the chicken mixture. Garnish with cilantro and lemon wedges.