3 oz. bean thread noodles 5 C. chicken broth 2 T. vegetable oil 1/2 lb. flank steak cut into 1/8 inch thick slices 4 green onions cut in 1/2 inch pieces 3 T. grated fresh ginger 4 large bok choy stem cut into 1/2 inch pieces, leaves shredded 2 T. soy sauce 1 T. sesame oil
Place noodles in bowl. Cover with boiling water and set aside for 15 minutes. Bring stock to a boil in a medium saucepan. Reduce heat and keep warm. In a skillet or wok, add oil. Add the beef, ginger and 1/2 of the onions. Stir fry for about 4 minutes. Add the bok choy and cook for 1 minute. Add back to the stock. Add the sesame oil and soy sauce to the broth. Taste and adjust seasonings, if necessary.
Drain noodles and divide among 4 bowls. Ladle the hot soup over the noodles and add the remaining green onion.