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1
Place the noodles in a large bowl and cover with warm water.
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2
Soak for at least 20 minutes, until soft.
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3
Drain in a colander and, using kitchen scissors, cut into 6-inch lengths.
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4
Set aside within reach of your wok or pan.
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5
Combine the broth, soy sauce, and rice wine or sherry in a small bowl.
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6
Combine the garlic, ginger, and pepper flakes or minced jalapeno in another bowl.
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7
Have everything within reach of your wok or pan.
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8
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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9
Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan.
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10
Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake.
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11
Cook 30 seconds to a minute, until set.
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12
Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board.
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13
Season to taste.
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14
Allow to cool, then roll up and cut into strips 1/4 inch wide.
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15
Place near the wok.
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16
Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili.
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17
Stir-fry no more than 10 seconds, until fragrant, and add the bok choy.
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18
Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes.
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19
Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften.
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20
Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined.
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21
Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired.
