Kao Soi

1: Boil egg noodles and strain them, rinsing with cold water.

2: Add a little vegetable oil to the noodles and toss to prevent sticking.

3: Heat vegetable oil in a small saucepan over high heat, then fry the nests of noodles until darkened, turning as they fry. Place on a paper towel to drain.

4: In a heavy-bottom saucepan, warm half a can of coconut milk until boiling and fragrant (6-8 minutes).

5: Add red curry paste and turmeric to the coconut milk, stirring until dissolved and fragrant (1-2 minutes).

6: Stir fry chicken in the paste for about 2 minutes.

7: Increase heat and add remaining coconut milk, fish sauce, both soy sauces, and salt. Maintain a boil for 8-10 minutes while stirring occasionally.

8: Add vegetables at the 5-minute mark.

9: Serve noodles in a bowl, top with curry, then add fried noodles, cilantro, and a wedge of lime.