Begin by boiling a pot of salted water. Once it comes to a rolling boil, add the wide LoMein noodles and cook according to package instructions (usually 5-7 minutes) until tender yet firm to the bite. Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Set the rinsed noodles aside.

In a large skillet, heat 2 tablespoons of peanut oil over medium-high heat. Once the oil shimmers, add the ground pork along with ¼ cup of sliced green onions. Cook, stirring frequently, for about 5-6 minutes or until the pork is browned and crumbly. Ensure the meat is cooked through and no pink remains.

While the pork cooks, whisk together the sauce ingredients in a small bowl: 1 cup of low-sodium chicken broth, 2 tablespoons of mirin, 2 tablespoons of dark soy sauce, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1 teaspoon of sesame oil, and optional sriracha to taste.

Once the pork is fully cooked, add the previously set aside noodles and 2 cups of coleslaw mix directly into the skillet. Pour the sauce mixture over the contents, ensuring everything is coated well. Use tongs to gently toss all the ingredients together.

Continue to cook the mixture in the skillet for an additional 2-3 minutes on medium heat, stirring frequently to ensure even cooking. The cabbage should be slightly wilted yet still crunchy, and the noodles heated through.

Remove the skillet from heat and transfer the Potsticker Noodle Bowl into a serving dish. Garnish with the remaining sliced green onions.