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Steak and Soba Stir-Fry

['2 tablespoons sliced almonds', '8 ounces soba (Japanese-style noodles) or spaghettini', 'Kosher salt', '1 teaspoon plus 3 tablespoons vegetable oil', '12 ounces skirt or flank steak', 'Freshly ground black pepper', '2 scallions, whites and greens separated, chopped', '4 medium garlic cloves, chopped', '1 tablespoon grated peeled ginger', '2 heads baby bok choy, quartered', '1 medium carrot, peeled, thinly sliced on a diagonal', '3 tablespoons oyster sauce', '3 tablespoons reduced-sodium soy sauce', '3 tablespoons unseasoned rice vinegar', '1 tablespoon toasted sesame oil']

Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

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