Place noodles in bowl. Cover with boiling water. Let stand 15 minutes.
Meanwhile, bring stock to boil in medium sauce pan. When boiling, immediately reduce heat and keep at a simmer just to maintain warmth. Heat vegetable oil in heavy large skillet or work over high heat. Add beef, half of green onions and 3 tablespoons ginger and stir-fry until beef is no longer pink about 4 minutes. Add bok choy and stir-fry 1 minute. Add stock, remaining green onions, remaining 2 tbsp ginger, 2 tbsp soy sauce, 1 tbsp sesame oil and pepper and bring to simmer.
Drain noodles and divide among bowls. Ladle soup over. Serve, passing additional sesame oil and soy sauce.
Contributor: pat ciesla
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