Panthay Noodle

Ingredients (8)

• 6 tablespoons canola or other vegetable oilSalt and freshly ground black pepperinches long by 1 inch wide by 1/2-inch thick1 teaspoon paprika
• 7 ounces fresh Asian noodles or dried egg noodles5 ounces skinless, boneless chicken thighs or extra-firm tofu, cut into slices 1 1/2inches long by 1 inch wide by 1/2-inch thick
• 1 medium onion, diced1 1/2 teaspoons (about 2 cloves) minced garlic
• 1 1/2 teaspoons minced fresh ginger1 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