In a large skillet, heat 2 tablespoons of peanut oil over medium heat until shimmering. Add 1 pound of ground pork, breaking it apart while cooking for about 5–7 minutes until browned and no longer pink. Stir in 2 tablespoons of Shaoxing wine, 1 tablespoon of dark soy sauce, and ½ cup of Sui Mi Ya Cai. Cook for an additional 2 minutes, then transfer the mixture to a bowl and set aside.

In separate bowls, mix 3 sliced green onions, 3 minced garlic cloves, 2 tablespoons of homemade chili oil, 2 tablespoons of Chinkiang vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, and 1 teaspoon of sugar. Heat 4 cups of chicken broth in a pot over medium-high heat until it reaches a gentle boil, then reduce to low to keep warm.

While the broth is warming, cook 8 ounces of fresh potato noodles according to package instructions, usually about 4–5 minutes, until tender yet slightly chewy. Drain the noodles in a colander and rinse them under cold water to stop the cooking process.

To assemble your Suan La Fen, divide the cooked noodles among serving bowls, then pour the hot broth over them. If using pork, add a generous spoonful of the meat topping on each bowl. Garnish with roasted peanuts, chopped cilantro, and extra pickled mustard.