Panthay Noodle Recipe irene wong

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   1.

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   Bring a large pot of water to a boil and add 1 tablespoon oil and a sprinkle of salt.

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   Boil noodles until barely tender, 2 to 4 minutes.

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   Drain, rinse thoroughly under cold water and drain again.

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   Set aside.

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   2.

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   Season chicken pieces with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

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   Place a medium skillet over medium heat and add 2 tablespoons oil.

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   Add onion, garlic and ginger, and saute until lightly browned, about 2 minutes.

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    Add chicken, curry powder, paprika, fish sauce and 2 tablespoons water.

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    Cover, reduce heat to low and simmer until chicken is cooked, about 5 minutes.

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    Turn off heat and keep warm.

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    3.

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    Place a large skillet over medium heat and add remaining 3 tablespoons oil.

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    Add bok choy and saute until wilted, 3 to 5 minutes.

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    Season with a pinch of salt and pepper.

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    Add carrots and noodles and saute until well heated, 2 to 3 minutes.

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    Adjust salt and pepper to taste.

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    4.

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    To serve, divide noodle mixture between two warm plates.

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    Top each portion with half the chicken mixture.

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    Garnish with cilantro and lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.