Hot & Sour Sweet Potato Noodles Recipe

Prepare noodles

If using dried sweet potato noodles, soak in warm water for 20–30 minutes until pliable but not mushy; drain. If fresh, separate and set aside. Keep a pot of water at a gentle simmer for blanching vegetables.

Blanch greens

Bring 4 cups of water to a boil in a medium pot. Add a pinch of salt and the chopped bok choy or napa. Blanch 30–45 seconds until bright and slightly tender, then transfer to a bowl of ice water to stop cooking. Drain and set aside.

Par-cook noodles (if desired)

If the sweet potato noodles feel stiff after soaking, briefly dunk them in the boiling pot for 30–60 seconds until pliable, then drain and toss with a few drops of oil to prevent sticking. If they are already soft from soaking, you may skip this step.

Toast Sichuan peppercorns

In a dry skillet over medium heat, toast the Sichuan peppercorns 1–2 minutes until fragrant. Crush lightly with a mortar & pestle or spice grinder and set aside.

Cook pork

Heat 2 tablespoons neutral oil in a large wok or skillet over medium-high heat. Add the white parts of the sliced green onions, minced garlic and grated ginger; stir-fry 30 seconds until aromatic. Add ground pork and break up with a spatula. Cook 4–6 minutes until browned and just cooked through. Season with a pinch of salt and the toasted crushed Sichuan pepper. If using dried chilies, add them now and fry 30 seconds to infuse heat.

Combine sauce

In a bowl, whisk together broth, soy sauce, black vinegar, rice vinegar, Sichuan chili oil, white pepper and sugar until the sugar dissolves.

Thicken sauce

Mix the cornstarch with 2 tablespoons cold water to make a slurry. Pour the combined sauce into the skillet with the cooked pork and bring to a gentle simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens slightly and becomes glossy. Taste and adjust: add more vinegar for sour, more chili oil for heat, or a pinch of sugar if needed.

Combine noodles, greens, and sauce

Add the drained sweet potato noodles and blanched greens to the wok. Toss gently to coat everything evenly in the hot & sour sauce and to warm the noodles through, 1–2 minutes. If the sauce is too thick, add up to 1/4 cup hot water or broth to loosen.

Finish and garnish

Turn off the heat. Drizzle the toasted sesame oil over the noodles, then fold in half the chopped roasted peanuts and the sliced green onion greens. Plate into bowls and sprinkle remaining peanuts, cilantro leaves, and sesame seeds on top. Adjust salt to taste.