Sichuan Egg and Sweet Potato Noodle Stir-Fry
ChineseChinese RecipesDesi eggsMedium
Chewy Sichuan sweet potato noodles tossed with eggs, spring onions and a light chilli-soy sauce — a satisfying street-style stir-fry.
Prep time15 min
Cook time12 min
Total time27 min
Servings2
Ingredients
- 4 eggs
- 200 g sweet potato noodles, soaked and drained
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp chilli oil or 1/2 tsp red chilli flakes
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp oil
- 1 tsp vinegar
Method
- Beat the eggs with a pinch of salt.
- Heat oil and scramble the eggs until just set, then remove.
- Add the soaked sweet potato noodles and stir-fry on high heat for 3 minutes.
- Add soy sauce, chilli oil, sugar and vinegar, and toss well.
- Return the eggs and toss gently.
- Garnish with spring onions and serve hot.
Nutrition — estimated per serving
Calories (estimate)360 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set. Allergens: egg, soy. Substitute: use ordinary wheat noodles or rice noodles if sweet potato noodles are not available. Nutrition figures are estimates only, based on standard per-egg values.