Mix together the honey, lime rind and juice and the tamari. Place the prawns, squid and mussels in a bowl, pour over the marinade and leave for 5 minutes.
Meanwhile, cook the noodles according to the pack instructions.
Heat the oils in a wok over a high heat, add the drained seafood and stir-fry for 2–3 minutes, until the prawns have turned pink. Remove and set aside.
Add the spring onions and red pepper and stir-fry for 2 minutes, then add the bean sprouts and pak choi and stir-fry for a further 1–2 minutes. Return the seafood to the pan with the drained rice noodles and stir-fry for 2–3 minutes. Serve immediately.