Begin by boiling a large pot of salted water. Add the wide lo mein noodles and cook according to package directions, usually about 4-6 minutes. Drain and rinse under cold water; set aside.

In a large skillet, heat 2 tablespoons of peanut oil over medium-high heat. Add the ground pork and ¼ cup of sliced green onions. Sauté for about 5-6 minutes until browned.

While the pork cooks, whisk together low-sodium chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha in a medium bowl.

Once the pork is cooked, add the drained lo mein noodles and coleslaw mix to the skillet. Pour the sauce over the top and toss together for about 1-2 minutes.

Continue to cook for an additional 2-3 minutes, tossing until the coleslaw wilts slightly and the dish is heated through.

Transfer to serving dishes, garnishing with remaining sliced green onions and optionally adding more sesame oil or sriracha before serving.