Cook the noodles according to package instructions.
Meanwhile, mince the garlic and grate the ginger and add to a pan with any neutral oil of your choice, I used olive, along with the chopped green onion.
Saute for about 3 minutes or until lightly golden brown.
Add the sliced mushrooms and chopped bok choy.
Saute for about 5-7 minutes or until wilted.
Meanwhile, whisk together the soy sauce, water or vegetable broth, sesame oil, vinegar, sugar, honey and red pepper flakes in a small dish or cup.
In a separate bowl, whisk together the cornstarch and 2 tbsp of water.
Combine the veggies with the noodles and pour on top the sauce. Stir to coat.
Over low heat, add the cornstarch slurry and let simmer for about 5 minutes to thicken and allow the flavors to blend.
Taste and adjust flavors as desired, I usually add more soy sauce because I like it saucy/salty!
Serve with chopped scallions and enjoy warm!