A chance of pace from stir fries, and easy to assemble. Some shiitake mushrooms would not go amiss here, but I didn't happen to have any when I made this.
1 lb linguine or spaghetti (or Asian noodles if you have them)
2 Tbsp sesame oil
1/2 lb bacon, diced
3-4 Tbsp minced ginger root
1-1 1/2 cups chopped garlic scapes
1 lb bok choy, sliced
1/4 cup soy sauce
Asian hot sauce (optional)
Cook the pasta in a large pot of boiling salted water. Drain, toss with the sesame oil, and set aside.
Cook the bacon in a large skillet or wok until chewy. Remove and drain on paper towels. Pour off most of the bacon fat, leaving 1-2 Tbsp.
Add the ginger and scapes to the skillet or wok and saute for about 2 minutes. Add the bok choy and stir fry until tender. Stir in the soy sauce and mix well to coat.
Assemble each bowl by placing a serving of noodles in the bottom, then adding the bok choy mixture and the bacon on top. Serve with additional soy sauce or hot sauce if desired.