Place the rice noodles in the microwave and cook on high for 2-3 minutes. Use your hands to carefully separate the noodles. Combine the cornflour with a little of the lemon juice to make a smooth paste. Stir in the remaining lemon juice and honey.
Heat 1 teaspoon of the oil in a large wok over a high heat. Add half the chicken and stir fry for 1-2 minutes or until just cooked. Remove from the wok. Repeat with another teaspoon of oil and the remaining chicken.
Heat the remaining oil in the wok over a high heat. Add the onion, carrots and garlic. Stir fry for 2 minutes or until just cooked. Add the bok choy and mushrooms. Cover and cook, tossing once, for 1-2 minutes or until the bok choy wilts.
Add the lemon mixture and cook, tossing, for 1 minute or until well combined and the sauce thickens. Toss the noodles and chicken through the vegetables and sauce. Serve immediately.