Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chicken broth 1 tb Soy sauce
2 tb Cornstarch 1 tb Salad oil
2 tb White vinegar 2 c Bok choy, cut in 2 inch
1 ts Soy sauce -lengths
1 ts Sugar 1 tb Water
1/8 ts White pepper 1 Whole green onion, thinly
1/2 lb Chinese noodles, cooked, -sliced
-drained hot 4 Hot poached eggs
1 ts Sesame oil

In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy,
sugar, and white pepper; set aside. Toss hot noodles with the sesame
oil and the 1 T soy sauce. Heat a wok over high heat. When pan is
hot, add the 1 T oil. When oil is hot, add bok choy. Stir fry for
one minute. Add water, cover and cook until vegetable is
crisp-tender (about 2 minutes). Add green onion and cook for 30
seconds. Stir chicken broth mixture, add to pan, and cook, stirring,
until sauce bubbles and thickens. To serve, arrange noodles into
nest shapes on 4 serving plates. Slide a hot poached egg into each
nest, then spoon over vegetable sauce.

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