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Set noodles aside in a shallow dish filled with water and allow to soak according to package directions, then set aside until ready to use.
In a small bowl, whisk together soy sauce, tamari sauce, chicken broth, rice vinegar, ginger, garlic and red pepper flakes, then set aside.
Heat vegetable oil in a large wok or pan over medium-high heat and cook pork until browned.
Stir in remaining 2 tablespoons soy sauce and season generously with salt and pepper.
Add coleslaw mix, green onions and garlic, and cook for another 2-3 minutes, or until fragrant and greens have wilted.
Make a well in the center or your skillet, then pour in beaten eggs and cook for 2-3 minutes, or until eggs are scrambled.
Toss together to combine, then add noodles and sauce mixture and cook until noodles are tender, 3-4 minutes.
Taste and adjust seasoning, if necessary, then serve and enjoy.