Instead of the normal tedium of pairing a stir-fry with white rice, we decided to replicate a dish we’ve seen in many of our favorite Chinatown restaurants: a pan-fried noodle cake, crispy and crunchy on the outside and tender and chewy in the middle. Topped with a classic pairing of chicken and bok choy in a sweet, spicy sauce, this Chinese noodle dish is a worthwhile departure from the usual stir-fry and rice combination.