1. Step 1: Cook the Noodles. Bring a large pot of water to a boil. Add rice noodles and cook according to package directions until al dente, about 4-6 minutes. Drain, rinse under cold water to stop cooking, and set aside. Toss with a drizzle of sesame oil to prevent sticking.

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3. Step 2: Brown the Pork. While noodles cook, heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add ground pork, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Push pork to one side of the pan.

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5. Step 3: Aromatics and Veggies. Add remaining 1 tablespoon oil to the empty side of the skillet. Stir in minced garlic, grated ginger, and white parts of green onions. Saute for 30 seconds until fragrant. Mix everything together, then add coleslaw mix. Stir-fry for 2-3 minutes until cabbage wilts but stays crisp-tender.

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7. Step 4: Make the Sauce. In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, honey, and chili garlic sauce. If using cornstarch slurry, stir it in now. Pour sauce into the skillet, scraping up any browned bits.

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9. Step 5: Combine and Simmer. Add cooked noodles to the skillet. Toss everything to coat in the sauce. Simmer for 2-3 minutes, letting the noodles absorb the flavors and sauce thicken slightly. Taste and adjust seasoning with more soy or honey if needed.

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11. Step 6: Serve. Divide into bowls. Garnish with green onion tops, sesame seeds, and a squeeze of lime. Serve immediately for best texture.