1-First, cook the noodles according to the package instructions until they are just right, then drain them to keep them from sticking.

2-Next, mince the garlic and grate the ginger; in a pan with neutral oil, sauté the garlic, ginger, and chopped green onion white parts for about 3 minutes until they turn lightly golden.

3-Add the sliced mushrooms and chopped bok choy, and keep sautéing for 5-7 minutes until the vegetables wilt and soften.

4-In a small bowl, whisk together the soy sauce or tamari, water or vegetable broth, sesame oil, rice vinegar, sugar, honey, red pepper flakes, and cornstarch to make the sauce.

5-Combine the cooked vegetables with the noodles, pour the sauce over the mix, and stir everything to coat it evenly.

6-Simmer on low heat for about 5 minutes so the sauce thickens and the flavors blend together nicely.

7-Taste and adjust the seasonings, adding more soy sauce or honey if you want it saltier or sweeter, then serve warm with the reserved green onion tops on top.