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Heat a large nonstick skillet over medium-high heat. If using the ramen, go ahead and cook now according to the package instructions.
Once the skillet is hot add the onion, garlic, 1 tablespoon of rice vinegar, and ground ginger to the skillet. Stir with a wooden spoon and cook until the onion is soft and translucent.
Add the coleslaw, soy sauce, maple syrup, chili garlic sauce, and remaining rice vinegar. Lightly toss all of the ingredients together and cook for 5-10 minutes until the cabbage starts to wilt. If using the ramen, add it to the pan and stir to combine.
Remove from the heat and stir in the chopped green onions.
Divide between bowls with desired toppings. Enjoy!