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Boil, drain, and rinse the LoMein noodles according to package directions. Set aside. While the noodles are boiling, you can prepare the rest of the recipe.
Add the peanut oil to a large 12-inch skillet on medium-high heat. Once the oil is hot, add the ground pork and ¼ cup sliced green onions. Cook and brown the pork for 5-6 minutes or until no pink remains in the pork.
While the pork is cooking, make the sauce by adding the low-sodium chicken broth to a small mixing bowl, mirin sweet cooking rice wine, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha. Whisk to combine, then set aside.
Once the pork is fully cooked, add the LoMein noodles, coleslaw mix, and sauce mixture to the skillet.
Using tongs, gently toss all the ingredients together and allow the potsticker noodle bowl to cook for an additional 2-3 minutes or until the liquids have reduced and all the noodles and pork are fully coated with the sauce. Transfer to a large serving bowl and garnish with the remaining 2 tablespoons sliced green onions.