Stir-Fried Rice Noodles with Eggs and Greens

8 ounces (227g) dry rice noodles

4 eggs

½ teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

4 tablespoons (60ml) vegetable or canola oil, divided

2 small heads bok choy (about 4 ½ ounces; 154g) or other hearty greens, cut into ½-inch slices (about 2 cups loosely packed greens)

2 medium cloves garlic, minced

2 scallions (1 ounce; 30g), trimmed and thinly sliced crosswise (about ⅓ cup)

1 teaspoon chile flakes or chile sauce, plus more for serving

2 to 3 teaspoons light soy sauce (5 to 15ml)

Directions at seriouseats.com

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