Season tenderloin, if desired, with salt and pepper. Heat 1 Tbsp (15 mL) oil in 6-qt (6L) pot over high heat and cook tenderloin, in batches if necessary, stirring occasionally, until almost done, about 3 minutes; remove and set aside.
Heat remaining 1 Tbsp (15 mL) oil in same pot over medium-low heat and cook ginger and garlic, stirring, until fragrant, about 30 seconds. Add Knorr® Chicken Broth and bring to a boil over medium-high heat. Add bok choy stems, mushrooms and carrots and bring to a boil. Reduce heat and cook uncovered 4 minutes. Add noodles, being careful not to break them. Cook until noodles and vegetables are tender, about 4 minutes.
Stir in tenderloin and bok choy leaves and cook 1 minute or until leaves are wilted and tenderloin is done. Serve, if desired, with bean sprouts, cilantro leaves, sliced scallions, soy sauce and hot sauce.