Chop Suey

1 pkg Glass Noodles (or they are also called Bean Thread. I buy them at an Oriental Market and they usually come in a cellophane pkg with a pink netting around it)
1 lb Pork Stew meat (You can also use Chicken or Beef, cut into bite size pieces)
1-2 Baby Bok Choy, chopped (or you can use reg Bok Choy ist's just bigger, you can even use spinach or reg cabbage)
1-2 Carrots, Julianne cut or like match sticks
1/2 onion, Sliced to size of carrots
2 Tb Fresh Ginger, minced
Salt, Pepper, Garlic
Soy Sauce about 1 c. or so

Unwrap noodles and in a lg bowl cover with very HOT water, set aside. In a stock pot, season and brown meat in a little oil. Add carrot, onion and ginger to the meat and keep cooking until carrots are tender. Then stir in Bok Choy. Using scissors cut up warmed noodles a little. Pour noodles and water into pot, add Soy Sauce and stir to combine all ingredients. The combination should be dark brown in color if not add more soy sauce. Let simmer slightly do not boil. Noodles will soak up water and soy.