Step 1

Soak the Sweet Potato Noodles in warm water for 30 minutes.

Step 2

Roast the peanuts and set aside.

Step 3

Boil one egg to your own preference. I like mine medium-well! Peel and set aside.

Step 4

In a pot, bring the water to a high simmer. Add the Bok Choy and simmer for about 2 minutes. Drain and set aside.

Step 5

In a serving bowl, add the Garlic, Rice Vinegar, Light Soy Sauce, LAOGANMA, Sugar, Salt, and Chili Oil.

Step 6

Cook the Sweet Potato Noodles in boiling water for about 5-7 minutes until softened and transparent. Then Drain.

Step 7

Add the Sweet Potato Noodles in the serving bowl.

Step 8

Bring the Chicken Stock to a boil. Then pour it over the noodles in the serving bowl.

Step 9

Cut the Egg in half lengthwise. Add the Egg, Bok Choy, and Roasted Peanuts (optional, but highly recommended) to the serving bowl. Ready to enjoy!