Bring a large pot of water to a boil. Add the Lo Mein noodles and cook according to package instructions until al dente, about 4–6 minutes. Drain and rinse under cold water, set aside.

In a large skillet, heat peanut oil over medium-high heat. Add ground pork and ¼ cup of green onions. Cook until pork is browned and fully cooked, about 5–6 minutes.

Whisk together sauce ingredients in a bowl: chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha to taste. Set aside.

Reduce heat to medium. Add cooked noodles, coleslaw mix, and sauce to the skillet with pork. Toss gently until noodles are coated and cabbage softens, about 2 minutes.

Cook for an additional 2–3 minutes until heated through. Garnish with remaining green onions before serving.