Preheat oven to 400º. Toss sweet potatoes in olive oil and arrange on a sheet pan. Roast sweet potatoes for 15 minutes then check - add a small additional drizzle of oil if they appear dry and agitate the pan. If any release, turn them over. Roast for 5 more minutes, then turn all slices after agitating the pan once more. They should easily release. Set on a wire rack and allow them to cool. (This can be done one day in advance.)

In a medium saucepan set over medium heat, cook garlic 2-3 minutes until fragrant in 1 tablespoon of oil. Add the ginger and cook for 5 minutes, stirring to prevent sticking, adding another tablespoon of oil to aid the process.

Add 1 cup of stock to deglaze pan, scraping the bottom of pan to free up any browned bits. Once all is incorporated into the liquid add remaining stock, along with fish sauce, and heat to a simmer. Taste and adjust seasoning as needed.

Meanwhile, bring a pot of water to a boil, generously season with salt, and cook angel hair according to package instructions for al dente. Drain noodles in a colander and set aside.

Add tatsoi to the broth and simmer for 2-3 minutes, until leaves are just wilted and bright green. Remove pan from the heat.

Crack an egg. Empty the egg into your hand with a bowl set underneath. Move egg between your fingers to release the white (save for another use), leaving just the yolk. Gently tip it into a small, shallow bowl. Repeat with the second egg, and tip that yolk into a separate shallow bowl.

Divide broth and greens between two bowls. Pile noodles into the center, making a well for the yolk. Nestle the sweet potato and radish slices along the perimeter. Spoon chili sauce onto noodles, followed by a cluster of pickles. Carefully tip egg yolk into the well, then shower with crispy sprinkles. Eat at once.