Bring a large pot of water to a boil. In a second pot, place the stock, garlic, ginger, soy sauce, chili sauce and carrot and bring to a simmer. Simmer 5 minutes. Add the snow peas, corn and bok choy and simmer 2 to 3 minutes more.
When the pot of water is boiling, cook the noodles one minute, or until just tender. Drain them well, and divide among 4 large soup bowls.
Ladle the vegetables and broth over the noodles. To serve, top with bean sprouts, shrimp and green onion.
Note: Fresh Chinese-style egg noodles are available in the produce department. Dried egg noodles can also be used. They are available in the Asian-foods aisle.