Garlic Noodles with Stir-Fried Greens

From the garden

• 1 lb bok choy or other sturdy greens, chopped, thick stems separated from leaves
• 6 cloves garlic, minced
• 4 green onions, sliced, whites and greens separated

From the pantry

• 12 oz noodles (ramen or lo mein style)
• 3 tbsp soy sauce
• 3 tbsp butter
• 2 tsp brown sugar
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil
• ½ tsp red pepper flakes (optional)
• 4 eggs (optional) — fried, for topping

1. Cook the noodles until just tender, drain, and rinse briefly so they don't clump. Stir the soy sauce, brown sugar, and sesame oil together in a small bowl.
2. Heat the neutral oil in your largest skillet or wok over high heat. Add the green stems/thick pieces first and stir-fry 2 minutes, then the leaves and a splash of water; cook 1–2 minutes more until wilted but still bright. Scrape onto a plate.
3. Drop the heat to medium. Melt the butter, add the garlic, green onion whites, and pepper flakes, and cook 60–90 seconds, until fragrant and just golden — don't let the garlic brown hard or it turns bitter.
4. Add the noodles and the sauce and toss until every strand is glossy, about 2 minutes. Fold the greens back in to reheat.
5. Top with the green onion tops — and a fried egg per bowl if you want it heartier.