Place cutlets in a plastic baggie and pound
out to 1/4 inch thickness. Cut into strips. In a large shallow dish combine, ginger, cumin, coriander, chili powder, paprika and salt. Stir in pork strips and let stand 15 mins. Heat wok
(or large pan) until very hot. Add oil and pork and cook until thickened. (2 to 3 mins) Remove contents to a plate and keep warm. Pour off all but 1 tablespoon of oil. Add onion and garlic and stir-fry
for another 2 to 3 minutes. Slowly add coconut milk. Bring to a simmer
but don't boil. Stir in lime juice and bok choy cook for 7 minutes. Add pork back in and cook covered for another 2 mins. Serve over noodles.