In a bowl, mix ground pork with a pinch of pepper and 1 tablespoon Tamari. Set aside to marinate briefly.

In a small bowl, whisk together remaining 1/2 cup Tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and chili flakes if using. Set aside.

Cook rice noodles according to package instructions (typically 4–6 minutes), then drain and rinse under cold water. Set aside.

In a large skillet or wok over medium-high heat, cook the pork mixture, breaking it up until browned and cooked through.

Add coleslaw mix and green onions to the skillet. Stir fry for 3–4 minutes, until vegetables are tender. Add garlic and cook for another minute.

Add cooked noodles and sauce to the skillet. Stir fry everything together for 4–5 minutes, until noodles are heated through and coated in sauce. Add a splash more broth or water if noodles need more softening.

Remove from heat and let sit for at least 10 minutes before serving to allow the flavors to fully develop.

Optional: Scramble 2 eggs into the center of the pan after the veggies cook, for added richness.