1)Rinse the fresh noodles in warm running water to loosen. Stack the sheets and slice into 3/4" wide noodles. If you're using dried noodles, soak them for 15 minutes in warm water.

(Hmm... I don't remember him doing this. I thought he sliced them pretty much as they were in the original package.)

2)Heat 1.5 tbl oil in a hot pan. (A heavy pan or wok works is recommended.) <a href="https://www.flickr.com/photos/stuart_spivack/313565469/in/set-72157594404574506/">Sear the noodles</a>. Prepare them in batches if necessary using ony 1 tbl of oil for successive batches.

3)Wipe the pan and replace it on the burner. Add garlic when the pan is hot. Stir fry until the garlic is golden brown (about 10 sec). <a href="https://www.flickr.com/photos/stuart_spivack/313566691/in/set-72157594404574506/">Add the bok choy</a> and stir fry until they turn bright green about .5 minutes).

4) Add the soybean paste, soy sauce, fish sauce, vinegar and the remaining sugar. Then add the chicken stock. Bring this to a boil and stir in the tapioca starch slurry. Bring this to a boil and then reduce the heat. Simmer, stir and reduce until the greens are tender.

5)<a href="https://www.flickr.com/photos/stuart_spivack/313556180/in/set-72157594404574506/">Ladle </a>the sauce over the noodles and serve.