Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente. When they are about 45 to 60 seconds from being done, add the bok choy and press the greens down to submerge them. Cook for 45 to 60 seconds, until they are bright green and just tender. Drain, and divide the noodles and greens between 4 deep noodle bowls.

Divide the garlic scapes between the four bowls of noodles, then top each bowl of noodles with 2 teaspoons soy sauce, 1 teaspoon black vinegar or your substitute, ¼ teaspoon red-pepper flakes, some green onions and some cilantro if available and desired

Careful here, as this involves hot hot oil! Make sure to keep water away from it and wear an apron! In a small saucepan (if you have one with a spout, it is very helpful for pouring the oil), heat the oil over high until it is smoking. (To test, touch the oil with a wooden chopstick or skewer; the oil should bubble vigorously.) Very carefully pour the oil over the garlic and toppings, dividing it evenly among the bowls. Toss to coat the noodles and serve immediately.