Begin by bringing a large pot of salted water to a boil. Add the LoMein noodles and cook according to the package instructions until they are al dente, usually around 5-7 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch, ensuring they don’t stick together.

In a large skillet, heat 1 tablespoon of peanut oil over medium-high heat until shimmering, about 2 minutes. Add the ground pork along with ¼ cup of chopped green onions. Cook while breaking up the meat with a spatula, until the pork is browned and fully cooked, around 5-6 minutes. Make sure to stir frequently for even cooking.

While the pork is cooking, whisk together the sauce ingredients in a mixing bowl. Combine 1 cup of low-sodium chicken broth, 2 tablespoons of mirin, 2 tablespoons of dark soy sauce, 3 cloves of minced garlic, 1 tablespoon of grated ginger, and 1 teaspoon of sesame oil. Optionally, add sriracha to taste for extra heat. Set the sauce aside once well mixed.

Once the pork is cooked, lower the heat and add the cooked LoMein noodles and the coleslaw mix to the skillet. Pour in the prepared sauce, ensuring everything is evenly coated. Toss gently to combine, allowing the noodles and pork to soak up all those delicious flavors. This process should take about 2-3 minutes.

Continue to cook for another 2-3 minutes over medium heat, stirring occasionally until the sauce has reduced slightly and everything is heated through. You’re looking for a cohesive mixture where the noodles glisten with the savory sauce. Finally, remove from heat and garnish with the remaining green onions for a fresh touch before serving.