First get your pasta water ready using a large pot of water on high heat.  Once boiling add salt the cook your pasta until al dente or a fraction under.

Get your vegetables ready.  Trim and wash the spring onions.  Split in the spring onions in half then cut into three or four lengths.  For the bok choy, trim away the root end, separate the leaves wash thoroughly.  Cut in half to separate the leaves from stem.  Shred the leaf end then slice the stems finely lengthwise.

Meanwhile, place a large frying pan on high heat with a drizzle of vegetable oil.  Once the oil is hot, add the bok choy stems and spring onions. Cook and toss 20 seconds, add the shredded leaves, toss a few more times and set aside. The vegetables should be crisp.

Meanwhile, return the same wiped frying pan on medium low heat, add the butter and once melted, add the finely chopped garlic and chilli flakes.  Sweat the garlic, you want the garlic to soften but not brown.  Then add the soy sauce, oyster sauce and sesame oil. Mix well.

Once the pasta is cooked al dente, reserve a cup of pasta cooking water, drain the pasta and place directly into the sauce. Continue stirring into the sauce over heat, for 2-3 minutes or until the liquid has been absorbed by the pasta. It should look silky glossy. Return the vegetables, mix well and serve immediately on warmed plates.