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

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.