Bring a large pot of water to boil. Combine the first 4 ingredients in a bowl and set aside.
Place oil in a large, non-stick skillet or wok set over medium-high heat. When hot, add prawns and stir-fry 2 minutes, until just cooked through. Transfer prawns to a plate.
Add the bok choy, garlic and ginger to the pan and stir-fry 1 minute. Mix the cornstarch into the honey mixture until smooth. Add the mixture to the pan and bring to a simmer. Return the prawns to the pan, toss to combine and turn the heat to low.
Cook the noodles in the boiling water until tender, about one minute. Mound the noodles on a platter, top with shrimp mixture, sprinkle with green onions, and serve.
Note: Fresh Chinese-style egg noodles are available in the produce department. If unavailable, used dried noodles.