Boil a large pot of water on high heat. Add LoMein noodles and cook according to package instructions until al dente, about 4–5 minutes. Drain and rinse under cold water.

In a large skillet, heat peanut oil over medium-high heat. Add ground pork and green onions, breaking up the meat. Sauté for 5–6 minutes until browned and fully cooked.

In a small bowl, whisk together chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha. Set aside.

Lower heat and add cooked LoMein noodles and coleslaw mix to the skillet. Pour the sauce over and stir to combine.

Cook for an additional 2–3 minutes, tossing to coat the ingredients with sauce. Garnish and serve hot.