Mienestjes with chicken and bok choy

Cut the bell pepper into strips and the celery into pieces. Heat the sunflower oil in a wok. Fry the bell pepper and celery for 3 minutes. Add the chicken and fry the cubes golden brown in 3 minutes.

Meanwhile, peel the ginger and cut finely. Wash the bok choy and cut into strips. Add the ginger and the pale part of the paksoi to the chicken and fry for another 3 minutes. Cook the mummy according to the instructions on the packaging.

Turn the fire under the wok layer. Add the green of the bok choy and the bean sprouts. Spoon and add the soy sauce and the oyster sauce. Let everything warm up for a little while and pour the drained noodles through.