In a small bowl, whisk together all the ingredients for the sauce. Set aside.
For the noodles:
Add the olive oil to a large nonstick skillet set over medium-high heat. When the oil is hot, add in the garlic and cook for 30 seconds, until fragrant. Add in the mushrooms and bok choy stems and cook for about 5 to 6 minutes, until the mushrooms have cooked down. Add in the bok choy leaves and continue to cook for another 2 to 3 minutes, until the veggies are all tender. Push the veggies to one side of the skillet, then pour the eggs into the other half and cook, stirring frequently, until scrambled.
Add the noodles and sauce to the skillet and cook, tossing frequently, for about 2 minutes, until hot and well combined. Remove from the heat. Season with salt, pepper and/or red pepper flakes as desired. Serve immediately with optional garnishes.
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