Prepare the noodles per instructions on the package. Drain and divide over 4 bowls. Keep warm (place the bowls on a sheet pan with a layer of hot water, for instance).

Bring the court-bouillon to a soft boil on medium-high heat, then reduce heat to medium and keep the liquid at a near-boil. Add the baby bok choy and poach for 1 minute. Remove with a slotted spoon, and cool in an ice bath, drain and divide over the noodles.

Next, in the hot court-bouillon, break the eggs and drop carefully in the hot liquid. Poach until the egg whites have solidified, and the yolk is still runny (about 2 minutes). Being careful not to break the yolk, remove with a slotted spoon and put on top of the noodles.

Season the stock to taste, and pour through a strainer to fill up each bowl. Garnish with coarse-chopped cilantro, mint, coarse-chopped spring onions, roasted red pepper, roasted peanuts and jalapeño slices as desired. Serve immediately.