Begin by boiling a pot of water over high heat. Once it reaches a rolling boil, add the Lo Mein noodles and cook according to package instructions until al dente, typically around 5-7 minutes. Once cooked, drain the noodles and rinse them under cool water to stop the cooking process. Set the noodles aside in a large bowl.

In a large skillet, heat 2 tablespoons of peanut oil over medium-high heat, observing the shimmer. Add the ground pork and green onions to the skillet, breaking the meat apart with a spatula. Sauté for about 5-7 minutes until the pork is fully cooked and golden brown.

In a medium bowl, whisk together 1 cup of chicken broth, 2 tablespoons of mirin, 2 tablespoons of dark soy sauce, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 1 teaspoon of sesame oil, and a drizzle of sriracha.

Carefully add the cooked Lo Mein noodles and coleslaw mix to the skillet with the browned pork. Pour the prepared sauce over everything, ensuring an even coating. Stir the mixture continuously for 2-3 minutes until the noodles are heated through and everything is well combined and glossy.

Once everything is nicely mixed and heated, plate the Potsticker Noodle Bowl. Garnish with additional chopped green onions on top for a fresh crunch and vibrant color. Serve immediately.