In a skillet, heat 2 tablespoons of peanut oil over medium heat until shimmering. Add 1 cup of ground pork, stirring occasionally, until it’s browned and fully cooked, about 5 to 7 minutes. Pour in 2 tablespoons of Shaoxing wine and 2 tablespoons of light and dark soy sauce. Cook for another 2 minutes, allowing the flavors to combine, then set aside.

In a separate saucepan, heat 4 cups of chicken broth over medium-high heat until it reaches a rolling boil, approximately 5 minutes. Divide the soy sauce, Chinkiang vinegar, and sugar between serving bowls. Once the broth is boiling, pour it over the ingredients in each bowl, stirring to combine and let the flavor meld, about 1 minute.

Cook the 8 ounces of fresh sweet potato noodles according to the package instructions, which usually takes around 3 to 5 minutes until they are tender yet chewy. Drain the noodles and rinse them under cold water to prevent sticking. Set the prepared noodles in each serving bowl, ready to absorb the flavorful broth.

Pour the hot broth over the noodles in each bowl, ensuring even distribution of flavors. If you prepared the ground pork, spoon it generously on top. Garnish with chopped green onions, a sprinkle of roasted peanuts, and fresh cilantro.

Serve your Hot and Sour Noodle Soup immediately while it’s steaming hot, allowing each guest to mix their garnishes. Enjoy your comforting bowl!