Soak the rice noodles in water for 20 minutes until the strands are soft. Drain and set aside.
In a wok or deep pan over medium heat, add oil, onions and garlic. Sauté for 2 minutes until the onions are translucent.
Add the carrots and bok choy. Sauté for 2 minutes.
Season with the coconut aminos, fish sauce and black pepper.
Add the broth. Cover and simmer for 3 minutes.
Add the softened rice noodles and mix until the noodles are coated with the broth. Cover and cook for 10 minutes. Stir halfway so the noodles cook evenly.
Adjust the fish sauce and black pepper to taste.
Top with the green onions and serve with lemons on the side.