Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a large skillet or wok, heat 1 tablespoon vegetable oil, 1 turn of the pan, over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 tablespoons vegetable oil, 2 turns of the pan, and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce, honey and sesame oil.
Toss the pasta with the sauce and vegetables. Top with the egg.