Noodle Pancakes w. Thai Curry and Split Pea Soup

Thai Noodle Pancakes & Coconut Milk Curry w. Asian Sweet Potato and Stir Fried Baby Bok Choi

• Watch the video on cooking the noodle pancakes.

• Heat the curry to a gentle simmer.

• Cut the bok choi in half lengthwise, and then in half again to get lengthwise quarters. Remove any soil you see. Cut it crosswise into 2"-3" pieces. Stir fry the choi, add to serving bowls and top with the heated curry.

• Oil and heat a pan for the pancakes. Heat over medium high until hot but not smoking. Drop a noodle in to test the temp. If it sizzles actively and jumps, you are ready.

•  Mix the noodles and add a pinch of salt. Then spoon a small ( about 2 oz) dollop into the hot oil. Flatten it out with a spatula.

• Allow to fry about 3 minutes then carefully flip the pancake and brown the other side.

• Drain on paper towel, cook in batches and serve.

Split Pea Soup, Semolina-Sesame Batard, Baby Bibb Salad

• Heat the soup. Rinse out the jar and add some water to the soup to thin a little. Adjust the seasoning.

• Dress the salad.

• Warm the bread