In a skillet, heat 2 tablespoons of peanut oil over medium-high heat. Add 200 grams of ground pork and cook for about 4-5 minutes, stirring frequently until it turns golden brown. Stir in 1 tablespoon of Shaoxing wine, followed by 2 teaspoons of dark soy sauce and 2 teaspoons of Sui Mi Ya Cai (if using). Cook for another 2 minutes until the sauce is absorbed, then set the pork aside.

In a medium saucepan, combine 4 cups of chicken broth, 2 tablespoons of Chinkiang vinegar, 1 tablespoon of light soy sauce, and a pinch of sugar. Bring this mixture to a boil over medium heat, stirring occasionally. Once boiling, lower the heat and let it simmer for about 10 minutes.

Bring a pot of water to boil over high heat. Add 200 grams of fresh sweet potato noodles and cook according to package instructions, usually about 3-5 minutes, until they are al dente. Drain and rinse under cold water.

In deep serving bowls, ladle the hot broth. Add a portion of the cooked sweet potato noodles to each bowl, followed by the optional pork topping if using. Sprinkle with roasted peanuts and chopped cilantro or green onions. Drizzle with chili oil and serve immediately.