200 g (7 oz) dried egg noodles
1.5 litres (6
- Cook the egg noodles in boiling water for 4 minutes, or until tender. Drain well.
- Put the stock in a saucepan with the ginger and spring onions. Bring to the boil, then add the bok choy and cook for 2 minutes.
- Divide the noodles among four large bowls, pour in the stock and then top with a drizzle of soy sauce and hoisin and a few slices