Noodles and Vegetables in Broth      8 ounces wide egg noodles
6 cups chicken stock     2 cups cubed cooked chicken turkey,
pork or ham     1 carrot, pared and cut in thin diagonal slices
1 large rib celery, cut in thin diagonal slices     2 green
onions, halved lengthwise and cut in 1 inch pieces     ½ cup
thinly sliced bok choy (Chinese cabbage)     2 tablespoons soy
sauce     Salt and freshly ground white pepper to taste    1.
Cook noodles according to package directions drain; rinse under
cold running water to stop cooking; set aside;   2. Heat chicken
stock in uncovered wok at 225°.   3. Add next 6 ingredients;
season to taste with salt and pepper.   4. Simmer 5 to 10
minutes to just barely cook vegetable.   5. Divide noodles among
6 soup bowls; ladle in soup. Serve immediately.      Makes 6
servings.