Chili Crisp-Peanut Noodles with Bok Choy

For this pantry-friendly dinner, we throw together a simple homemade chili crisp by sizzling sliced garlic and shallots in oil, then adding pepper flakes and paprika. As for the noodles, dried lo mein or udon or non-instant ramen—even spaghetti—works beautifully. Thinly slicing the bok choy and tossing it with the noodles and sauce over low heat cooks it perfectly without needing to break out the steamer basket. Top each bowlful of noodles with a crispy-edged fried egg.