Boil a large pot of water and cook the wide Lo Mein noodles according to package instructions for 4-6 minutes. Drain and rinse under cold water, then set aside.

Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add 1 pound of ground pork and ¼ cup of sliced green onions, cooking for 5-6 minutes until browned.

In a separate bowl, whisk together ½ cup of chicken broth, 2 tablespoons of mirin, 2 tablespoons of dark soy sauce, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Add 1 teaspoon of sriracha if desired.

Once pork is cooked, reduce heat to medium. Add the cooked noodles and 4 cups of coleslaw mix to the skillet. Pour the prepared sauce and gently mix with tongs, heating for 2-3 minutes.

Continue tossing for an additional 2-3 minutes until everything is heated through. Garnish with chopped green onions before serving.