Bring a large pot of water to a boil with a pinch of salt. Cook the Asian lo mein noodles according to package directions for 3-5 minutes or until al dente. Drain and rinse under cold water. Set aside.

Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook for 5-7 minutes until browned. Transfer to a plate to rest.

In the same skillet, add another tablespoon of oil if needed. Stir in minced ginger, garlic, and pepper, cooking for about 1 minute until fragrant.

Pour in the chicken broth and soy sauce, bringing to a rapid boil. Simmer uncovered for about 2 minutes.

Add celery, snow peas, and coleslaw mix to the boiling broth. Cook for an additional 2-3 minutes until vegetables are crisp-tender.

Reduce the heat to low and add the cooked lo mein noodles back into the skillet, stirring gently for 1-2 minutes.

Remove from heat and serve garnished with green onions and cilantro if desired.