Ingredients:

1 1/2 lb. Chicken (breast or thigh) Meat - sliced

4 each Baby Bok Choy - quartered

8 oz. Carrots - shredded

8 oz. Bamboo Shoots - sliced

48 oz. Chiecken Stock

24 oz. Shanghai Noodles - partially cooked

Soy Sauce

Szechuan Peppercorns - ground

Oil

Preparation:

In a wok or large saute pan over high heat add oil and Chicken.

Stir rapidly until chicken is half-cooked, then add Bok Choy and continue cooking until chicken is almost cooked through.

Ass carrots, bamboo shoots, and chicken stock, and bring to a simmer.

Add Shanghai Noodles and bring to a boil for 6 to 8 minutes.

Remove from heat and soy and pepper to taste.