Sour & Spicy Sweet Potato Noodles (Suan La Fen)

1. 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.

2. 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.

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

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

5. 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.

6. 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

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.