In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper; set aside. Toss hot noodles with the sesame oil and the 1 T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T oil. When oil is hot, add bok choy. Stir fry for one minute. Add water, cover and cook until vegetable is crisp-tender (about 2 minutes). Add green onion and cook for 30 seconds. Stir chicken broth mixture, add to pan, and cook, stirring, until sauce bubbles and thickens. To serve, arrange noodles into nest shapes on 4 serving plates. Slide a hot poached egg into each nest, then spoon over vegetable sauce.