The noodles can also be soaked in boiling water once, for 10 minutes.
Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain; repeat twice more, or until tender.
Meanwhile, slice tofu into eight 1/2-inch pieces. Drain on paper towels. Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy-sauce mixture over top, turning tofu to coat.
Divide noodles, tofu, and bok choy among 4 serving bowls. Drizzle with soy-sauce mixture. Top with peanuts, scallions, and chiles.