Boil a large pot of water and cook the LoMein noodles according to package instructions until al dente, about 5–7 minutes. Drain and rinse under cold water to prevent sticking.

In a large skillet, heat peanut oil over medium-high heat. Add ground pork and sliced green onions, cooking until browned and cooked through, about 5–6 minutes.

In a small bowl, combine chicken broth, mirin, dark soy sauce, minced garlic, and grated ginger. Whisk until well combined.

Stir in the cooked LoMein noodles and coleslaw mix into the skillet with pork. Toss gently for 1–2 minutes.

Pour the sauce over the mixture in the skillet, stirring continuously for 2–3 minutes until the sauce thickens and coats the noodles.

Remove from heat and garnish with remaining green onions. Serve immediately.