---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pasta, Eggs
       Yield: 4 servings
       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
       1 tb Water
       1    Whole green onion, thinly
       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