Three different ingredients make these hot-and-sour sweet potato noodles quite spicy. One of them, the green Sichuan peppercorns, can be tough to find and there isn't an easy sub, so leave them out if you like.

Source: EatingWell Magazine, May 2020


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Bring broth and 1 cup water to a boil in a large saucepan over high heat.

  • Meanwhile, combine chili oil with flakes, vinegar, soy sauce, peppercorn oil, sesame oil, salt and green Sichuan pepper (if using) in a small bowl. Set aside.

  • Cook noodles in the boiling water until soft, 6 to 8 minutes. Drain.

  • Cook greens in the boiling broth until tender-crisp, 1 to 2 minutes. Cover and remove from heat.

  • Heat peanut (or canola) oil in a large nonstick skillet. Crack in eggs, one at a time, and cook until the whites are firm and the yolks are still slightly runny, 2 to 3 minutes.

  • Divide the chili oil mixture among 4 shallow bowls. Top each with the noodles, the greens and their broth, and an egg. Garnish with peanuts, soy nuts, cilantro and/or scallions, if desired. Serve hot.


Tips: Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.

Zhenjiang black vinegar: Sometimes labeled "Chinkiang," this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.

Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.

Green Sichuan peppercorns: With a distinctly lemony taste that is different from red Sichuan peppercorns, green ones complement fish, chicken and vegetables. China has only recently started to export them, so they are a little harder to find.

Sweet potato glass noodles: Long, clear, chewy noodles made from sweet potato starch. While bland on their own, the noodles absorb the flavors of whatever they're cooked in.

Nutrition Facts

2 2/3 cups soup & 1 egg
508 calories; protein 13.4g; carbohydrates 54.1g; dietary fiber 2.2g; sugars 1.5g; fat 27.1g; saturated fat 5g; cholesterol 186mg; vitamin a iu 1711.4IU; vitamin c 41mg; folate 110.8mcg; calcium 145.9mg; iron 3.1mg; magnesium 25.5mg; potassium 621.3mg; sodium 426.3mg.