Ramen Noodle Bowl with Escarole and Spicy Tofu Crumbles
['2 (5.5-ounce) servings fresh or dried ramen noodles', '4 cups torn escarole', '3 tablespoons Roasted Garlic Chili Sauce', 'Kosher salt', '4 Pickled Scallions', 'Spicy Tofu Crumbles', 'thinly sliced radish', 'and chopped peanuts (for serving)']
Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.
Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.
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