In a small bowl, whisk together the low-sodium soy sauce and cornstarch until dissolved. Mix in remaining soy sauce, ground ginger, hoisin sauce, rice wine vinegar, and red pepper flakes. Set aside.

Bring a pot of water to boil, cook ramen noodles for 1 minute less than package directions. Drain and toss with sesame oil.

In a large skillet, heat sesame oil over high heat. Add chopped yellow onion, sauté for about 3 minutes until softened.

Reduce heat to medium-high, stir in minced garlic for 30 seconds. Add ground pork and cook until no longer pink, about 3-4 minutes.

Stir in sliced red bell pepper and coleslaw mix, cook for an additional 2-3 minutes until cabbage wilts.

Add drained ramen noodles and prepared sauce to the skillet. Toss thoroughly over medium heat for 2-4 minutes until evenly coated.

Taste and adjust seasoning if needed. Garnish with chopped green onions and serve hot.