In a skillet, heat 1 tablespoon of peanut oil over medium-high heat. Add the ground pork, sautéing for about 4–5 minutes until it turns golden brown. Pour in 2 tablespoons of Shaoxing wine and 1 tablespoon of dark soy sauce, stirring for another minute until aromatic and well-combined. Remove from heat and set aside.

In a large bowl, mix together 4 cups of chicken broth, 2 tablespoons of Chinkiang vinegar, and 1 tablespoon of homemade chili oil. Boil the remaining chicken broth in a pot over medium heat, then keep it simmering gently.

Fill a pot with water and bring it to a rolling boil. Add your fresh sweet potato noodles and cook for about 3-5 minutes until al dente. Drain and rinse under cold water.

Divide the prepared noodles into serving bowls. Ladle the hot broth over the noodles, topping with sautéed ground pork, roasted peanuts, chopped cilantro, and pickled mustard greens.

Serve immediately while still hot for the best flavors and texture.