Prepare the rice or lo mein noodles according to the package instructions. Cook for about 3-5 minutes until tender, then drain and rinse under cold water.

In a large skillet, heat the sesame oil over medium-high heat. Add the ground pork and cook, breaking it apart, for 5-6 minutes until browned.

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes. Add soy sauce, hoisin sauce, rice vinegar, and sriracha, letting it simmer for 2-3 minutes.

Toss in the shredded cabbage and carrots, sautéing for 3-4 minutes until tender yet still crisp. Stir in chopped green onions.

Add the cooked noodles to the skillet and toss gently for 1-2 minutes until everything is well-coated and heated through.

Divide the mixture into serving bowls and garnish with sesame seeds and extra green onions. Serve hot.