1. **Cook Noodles:** Bring a large pot of water to a boil. Cook the noodles according to package directions (usually 4–6 minutes). Drain, rinse with cold water to stop the cooking, and set aside.

2. **Make Sauce:** While the water boils, whisk together the chicken broth, soy sauce, rice vinegar, brown sugar, and chili garlic sauce in a small bowl or jar. Set aside.

3. **Brown Meat:** Heat the sesame oil in a large wok or deep skillet over medium-high heat. Add the ground pork. Cook, breaking it up with a wooden spoon, until browned and no longer pink (about 5–6 minutes).

4. **Add Aromatics:** Add the white parts of the green onions, minced garlic, and grated ginger to the pork. Stir-fry for 1 minute until fragrant.

5. **Wilt Cabbage:** Dump the bag of coleslaw mix into the skillet. Toss well with the pork. Cook for 3–4 minutes until the cabbage is wilted but still has a slight crunch.

6. **Combine:** Add the cooked noodles and the sauce mixture to the skillet. Toss everything together using tongs for 2–3 minutes, allowing the noodles to absorb the sauce and heat through.

7. **Serve:** Remove from heat. Top generously with the reserved green onion tops and toasted sesame seeds. Serve immediately.