In a large pot, bring salted water to a rolling boil. Add noodles and cook until al dente, about 5 to 7 minutes. Drain and set aside.

In a small mixing bowl, combine miso paste and chili oil to create sauce. Whisk until smooth and well-blended.

Heat a skillet over medium heat and add a splash of water. Add chopped bok choy, stirring frequently for 3 to 4 minutes until bright-colored and tender.

Add the drained noodles into the skillet with the sautéed vegetables. Pour the sauce over and gently toss for 1 to 2 minutes until coated and heated through.

Plate the noodles hot, distributing veggies evenly. Sprinkle with sesame seeds or fresh herbs before serving.