Begin by bringing a large pot of water to a rolling boil. Once boiling, add the wide lo mein noodles and cook for 4–6 minutes until they are tender yet firm to the bite. Drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking, setting them aside for later use in your Potsticker Noodle Bowl.

In a large skillet, heat a tablespoon of peanut oil over medium-high heat until shimmering. Add the ground pork and sliced green onions, cooking for 5–6 minutes until the pork is nicely browned and fragrant, stirring frequently to ensure even cooking.

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

Pour the sauce over the browned pork in the skillet, stirring to evenly coat the meat. Then, add the cooked lo mein noodles and coleslaw mix to the skillet, tossing everything together gently for 2–3 minutes.

Once everything is heated through and well combined, transfer the Potsticker Noodle Bowl to serving dishes. Garnish with additional sliced green onions, sesame seeds, or fresh cilantro if desired.