Bring a pot of water to boil.
Once water starts boiling add cleaned bok choy and bring to a quick boil. Remove bok choy from water, set aside.
Add miki noodles to the boiling water, boil for 2-3 minutes. Remove noodles from water, rinse in cold water, drain and drizzle with sesame oil. Place noodles in a serving dish and set aside.
Using a wok sauté ginger, garlic, onion and celery till caramelized in cooking oil.
Add baby corn, carrots, bell pepper, shrimp, quail eggs and sauté for few minutes.
Add chicken broth or water, oyster sauce, salt, pepper, green onion and simmer in medium high heat for 3-5 minutes.
Add cornstarch diluted in water to the mixture. Stir well, bring to a quick boil and remove from heat.
Pour sauce mixture on top of the noodles, add bok choy and serve hot. Enjoy!