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 and red chili paste; 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. Add cooked noodles and soy sauce; gently toss to combine. Cook, stirring often until heated through.
Meanwhile, 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.