Noodles with bok choy and omelet

Cut the bottom 2 cm of the shrub pak choi. Cut the pak choi into strips of 2 cm and the pointed peppers in rings. Chop the onion.

Heat the sesame oil and sunflower oil in a stirring fruit the onion on low heat 2 min.

Add the white of the bok choy and the peppers and stir fry over medium heat 5 min. Bake the green of the bok choy the last minute.

Meanwhile, beat the eggs with the sambal. Heat the oil in a frying pan and fry half an egg in 3 min. An omelette. Take out of the pan.

Heat the oil and cook an omelette from the rest of the egg. Cut the omelets into strips.

Heat the oil and stir-fry the vegetarian grilled pieces for 2 minutes. Meanwhile, boil the noodles in plenty of water with salt in 2 minutes until al dente. Drain.

Add the omelette, grilled pieces and ketjap marinade to the package mixture. Heat for 2 minutes on medium heat. Serve with the noodle.