Blanch noodles in hot water to soften then drain and set aside.
Heat a little oil in a wok and cook the eggs like an omelette. Shred and set aside.
Reheat wok with a little more oil and stir-fry garlic with sliced beef. Add the baby bok choy, caramel sauce, soy sauce and stir. Toss in the noodles and mix well. Season with salt and pepper. Add the eggs and stir until well combined.
Chinese caramel sauce is available from Asian shops.