Cook soba noodles according to package instructions, adding snap peas during the last minute of cooking. Drain and rinse under cold water; set aside.
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, ginger and 1 tbsp. of the vegetable oil. Reserve 3 tbsp. of the sauce for basting. Thinly slice the scallion whites. In a medium bowl, toss the sauce with the noodles, snap peas and scallion whites.
Preheat a grill or grill pan to medium-high heat. Cut tofu in half horizontally, then cut each half into 12 pieces. Thread tofu and bok choy onto 8 skewers. Brush with 1 tbsp. vegetable oil and grill until lightly browned, about 4 minutes. Flip skewers, baste with reserved sauce, and grill another 4 minutes. Transfer skewers to a plate and tent with foil.
Cut the scallion greens into 2-inch pieces and toss them with the remaining vegetable oil in a small bowl. Grill, turning, until softened, about 3 minutes.
Serve kebabs and noodles topped with scallion greens.