In a medium bowl, combine the ground pork with a pinch of white or black pepper and 1 tablespoon of tamari. Mix well and set aside.

In a small bowl, whisk together 1/2 cup of tamari, 1/4 cup of chicken broth or water, 1 tablespoon of rice vinegar, 1 tablespoon of ginger paste, and 2 teaspoons of sesame oil. Add red chili pepper flakes if desired.

Bring a pot of water to a boil and add the stir fry rice noodles. Cook for 4-6 minutes until tender, then drain and rinse with cold water.

Heat a wok or large skillet over medium-high heat. Add the ground pork and cook until browned, about 5-7 minutes. Add the coleslaw mix and white parts of the green onions, stir-frying for 3-4 minutes until tender.

Add minced garlic to the pork and vegetable mixture, stirring for about 1 minute until fragrant. Mix in the cooked rice noodles and flavorful sauce, stir-frying for 4-5 minutes.

Remove from heat and let the noodle bowls rest for about 10 minutes. Serve into bowls and garnish with green parts of green onions.