In a mixing bowl, combine the ground pork with black and white pepper, along with 1 tablespoon of gluten-free Tamari. Mix thoroughly and set aside.

In a separate bowl, whisk together the remaining Tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and red chili pepper flakes.

Cook rice noodles according to package instructions, about 4-6 minutes. Drain and rinse with cold water.

Heat a wok over high heat, add pork mixture, stir-fry for 3-4 minutes until browned.

Add coleslaw mix and white parts of green onions, stir-fry for another 3-4 minutes, then add minced garlic.

Reduce heat to medium, add cooked noodles and sauce, stir-fry for 4-5 minutes until heated through.

Remove from heat, cool for 10 minutes, then garnish with green onion tops and serve.