Garlic Noodles with Stir-Fried Greens

From the garden

• 1 lb bok choy, komatsuna, tatsoi, or other sturdy stir-fry 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.