Cook egg noodles in boiling water for 3-6 minutes or until soft. Drain out water and set aside.
Heat a splash of oil in a large wok pan and cook onions, garlic, red pepper, sweetcorn and carrots on a medium heat for 3-5 mins.
Season the vegetables with salt, pepper, lemon juice, honey, soy sauce, balsamic vinegar and cook for 2-3 minutes. Continue tasting all through and adjust the seasoning as needed.
Remove from heat, add the cooked noodles to the wok and stir well.