Cook linguine according to packet instructions. Drain and leave aside.
Combine minced chicken meat, water chestnuts, prawns and carrot in a bowl. Add seasoning and mix until mixture turns sticky. Shape mixture into small meatballs.
Bring water in a saucepan to a boil, drop the meat balls in and cook for about 2-3 minutes or until cooked through. Dish out and put aside.
Heat sesame oil in a clean saucepan. Cook and stir the mushrooms for 1-2 minutes. Add the bok choy and linguine. Stir in sauce ingredients and toss gently until heated through. Return meatballs to the pan. Toss to combine then dish out to serve.