Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add ½ pound of ground pork and cook for about 5–7 minutes, stirring occasionally, until browned. Stir in 2 tablespoons of Shaoxing wine and 1 tablespoon of dark soy sauce, cooking until the liquid absorbs and the pork is nicely coated. Optionally, add 1 tablespoon of Sui Mi Ya Cai for an additional burst of flavor, then set the mixture aside.

In a large saucepan, combine all broth ingredients except for the chicken broth, creating a rich flavor base. Heat 4 cups of chicken broth over medium heat until it reaches a gentle boil; reduce the heat to keep it warm. Ensure all ingredients, including garlic and spices, are well combined before pouring the hot broth mixture over the waiting ingredients in your serving bowls.

Prepare 8 ounces of fresh sweet potato noodles according to package instructions, typically boiling for 3–5 minutes until tender yet chewy. Drain the noodles and rinse them under cold water to halt the cooking process; this step ensures the noodles maintain their delightful texture. Once cooked, set them aside.

Divide the cooked noodles evenly among the prepared soup bowls. Pour the steaming broth from the saucepan over the noodles. Layer the pork topping generously over the noodles and garnish with ¼ cup of roasted peanuts, fresh cilantro, and any pickled vegetables you desire.

Serve the Hot and Sour Noodle Soup immediately after assembling to keep all elements fresh and hot. Encourage diners to stir the soup gently to combine flavors before enjoying.