In a skillet, heat 2 tablespoons of peanut oil over medium heat until shimmering. Add ½ pound of ground pork and cook for about 4–5 minutes, stirring frequently, until browned. Pour in 2 tablespoons of Shaoxing wine and 1 tablespoon of dark soy sauce, mixing well for an additional 2 minutes. Remove from heat and set aside.

In four small bowls, evenly distribute ¼ cup of sliced green onions, 2 minced garlic cloves, 2 tablespoons of homemade chili oil, 2 tablespoons of Chinkiang vinegar, 1 tablespoon of light soy sauce, and 1 teaspoon of sugar. Add ½ teaspoon of ground Sichuan peppercorns if desired. Bring 4 cups of chicken broth to a boil and pour over the prepared ingredients in the bowls.

While the broth is boiling, bring a large pot of water to a rolling boil. Add 8 ounces of fresh sweet potato noodles and cook according to package instructions for about 3–5 minutes. Drain and rinse under cold water.

Divide the rinsed noodles among the bowls filled with the hot broth. Top each bowl with cooked ground pork, a sprinkle of roasted peanuts, a handful of chopped cilantro or extra green onions, and a squeeze of additional chili oil if desired. Serve hot.