Place the white parts of the scallions (spring onions) and ginger into a large bowl and add 1½ teaspoons of salt, plus the soy sauce, and rice vinegar. Set the green parts of the scallions aside.

Add the oil to a small saucepan and heat on medium-high for 1½–2 minutes until it is very hot — check by inserting a dry wooden chopstick or spoon into the oil and if it sizzles, it is ready. Very carefully pour the hot oil over the scallions and ginger (stand back as it will spit) and once the bubbling subsides, give it a stir. Set aside to cool while you prepare your noodles.

Bring a large pot of salted water to the boil. Add the noodles and cook according to packet instructions. When the noodles have about 1 minute to go, add the baby bok choy to the water and cook for just 60 seconds until they are crisp-tender. Drain and give the noodles and greens a quick rinse under cold water to stop the cooking process, and then allow to drain. Place the noodles and greens into a large mixing bowl.

Incorporate the remaining green parts of the spring onions to the ginger-scallion oil and mix well. To the noodles and baby bok choy, add as much of the ginger scallion oil as you like — I start with ⅓ cup, toss and then taste, adding more oil until I'm happy with the seasoning. If your noodles need it, season with some sea salt and eat immediately.

Leftover oil can be kept in an airtight container for several weeks and can be eaten with roasted veggies, over fried eggs or with rice.