Cook rice noodles according to package instructions.
Sautee mushrooms in olive oil until moisture has released and mushrooms begin to brown slightly. Add pulled pork and cook until pork is warmed.
While sauteeing mushrooms, add ginger to chicken broth and bring chicken broth to a simmer.
To serve, divide noodles between 4 bowls. Place 1/8 cup coleslaw on top of noodles, then place mushroom and pork mixture on top of coleslaw.
Pour 1-1/2 cup of chicken broth over each noodle bowl. Top with green onions and cilantro leaves and squeeze with lime juice if desired.
8.8 oz rice noodles
8.0 oz baby portobello mushrooms (sliced)
2.0 tsps olive oil
2.0 cups pulled pork
1.0 cup angel hair coleslaw mix
2.0 green onions (white and green parts) (sliced)
0.5 cup loosely packed fresh cilantro leaves (roughly chopped)