A hearty and delicious noodle bowl that comes together in about 30 minutes. You'll have a few things going on at once, but it isn't critical that all be done at the exact same time as this dish is great at room temperature.
In a small saucepan, bring to boil enough water to cover eggs by one inch. Once water boils, slowly lower each egg into boiling water with a spoon. Let boil uncovered 30 seconds; cover, reduce heat and simmer 8 minutes. Lift eggs out of saucepan with slotted spoon and pour out water. Return eggs to pan and cover with cold water.
Meanwhile, bring water to boil for dry soba noodles; cook and rinse according to package directions (recipe note #1).
While noodles and eggs cook, heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Add baby bok choy, red chili paste and soy sauce; cook 3 to 5 minutes, until greens have wilted and stalks are crisp-tender. Remove from heat.
When noodles are drained and rinsed, return pan to burner over low heat and gently tossing often to combine and reheat.
Peel and cut each egg in half. Divide noodle mixture between four serving bowls; top each bowl with one egg, one teaspoon toasted sesame oil, and one quarter of the almonds and green onions. Serve.
I like to cook soba noodles for less time than most packages suggest. I recommend testing the noodles for desired doneness 1 or 2 minutes earlier then drain and rinse with cold water.