Barbecued pork and rice stick noodle soup

1.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.

2.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.