150 gmrice stick noodles2 litreschicken stock1 tbspfinely grated ginger2 tbsplight soy sauce1 tbspdark soy sauce3 tsplemon juice10dried shiitake mushrooms, soaked in boiling water for 20 minutes1bunch of baby bok choy, trimmed and quartered300 gmbarbecued pork (available from Chinese barbecue shops)6green onions, thinly sliced on the diagonal
Place noodles in a large bowl, cover with boiling water and stand for 10 minutes or until soft, using a chopstick to loosen, then drain.
Meanwhile, combine stock, ginger, soy sauces and lemon juice in a large saucepan. Thinly slice drained mushrooms and add to stock mixture, then simmer over medium heat for 2 minutes. Add bok choy and simmer for another minute, then add pork and half the green onions and simmer for 1-2 minutes or until heated through. Divide noodles among bowls, ladle soup over, scatter with remaining green onions and serve immediately.