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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupslow-sodium chicken broth1cupwater3tablespoonschili oil with flakes (see Tips), well mixed2tablespoonsZhenjiang black vinegar (see Tips)1tablespoonreduced-sodium soy sauce1-2 teaspoons Sichuan peppercorn oil (see Tips)1teaspoontoasted sesame oil¼teaspoonkosher saltPinch of ground green Sichuan peppercorns (optional; see Tips)8ouncessweet potato glass noodles (see Tips)8cupscoarsely chopped Chinese greens, such as yu choy or gai lan, or collards or kale2tablespoonspeanut or canola oil4large eggsFried peanuts, fried soy nuts, fresh cilantro and/or sliced scallions for garnish
Cook Mode(Keep screen awake)
Ingredients
4cupslow-sodium chicken broth
1cupwater
3tablespoonschili oil with flakes (see Tips), well mixed
2tablespoonsZhenjiang black vinegar (see Tips)
1tablespoonreduced-sodium soy sauce
1-2 teaspoons Sichuan peppercorn oil (see Tips)
1teaspoontoasted sesame oil
¼teaspoonkosher salt
Pinch of ground green Sichuan peppercorns (optional; see Tips)
8ouncessweet potato glass noodles (see Tips)
8cupscoarsely chopped Chinese greens, such as yu choy or gai lan, or collards or kale
2tablespoonspeanut or canola oil
4large eggs
Fried peanuts, fried soy nuts, fresh cilantro and/or sliced scallions for garnish
DirectionsBring 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.TipsTips: 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.Originally appeared: EatingWell Magazine, May 2020
Directions
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.TipsTips: 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.
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
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.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)508Calories27gFat54gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
