- 1.
Sauté diced onion and minced garlic in vegetable oil over medium heat until fragrant.
- 2.
Add Thai red curry paste and stir for about 1 minute.
- 3.
Pour in coconut milk (or almond milk mixed with corn starch), water, soy sauce, fish sauce, and chili oil.
- 4.
Mix in ginger powder, garlic powder, and onion powder to taste.
- 5.
Add the udon noodles, chicken dumplings, and chopped bok choy.
- 6.
Cook until the noodles are tender and dumplings are heated through.
- 7.
Garnish with parsley flakes and crunchy garlic chili oil before serving.