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Cook lo mein noodles as directed on package. Drain well.
Meanwhile, mix water, soy sauce, cornstarch, ginger and crumbled stock cube in small bowl until blended. Set aside.
Heat oil in large skillet or wok on medium-high heat. Add bok choy, bell pepper and mushrooms; stir fry 4 to 5 minutes or until tender-crisp. Add noodles and soy sauce mixture; stir fry 3 to 4 minutes or until liquid is absorbed by noodles. Add green onions; stir fry 30 seconds.