Bring a pot of water to a boil for the noodles.

Meanwhile, heat the olive oil in a large nonstick pan over medium heat. Once hot, add the coleslaw mix. Stir to coat in the oil and add a pinch of salt. Cook until the veggies start to brown on the bottom but are still tender crisp, about 3-4 minutes. Transfer to a bowl and set aside.

Add the ground chicken to the same pan and cook for 2-3 minutes per side until golden brown before breaking apart with a spatula and fully cooking.

Add the honey, chili garlic sauce, coconut aminos, vinegar, ginger, and water to the cooked chicken. Stir everything together and cook until the liquid is fully reduced and starting to caramelize on the bottom, about 3-4 minutes longer. (Avoid over stirring as it will prevent browning.)

Start cooking the noodles in the boiling water while the sauce reduces. Once cooked, reserve about ½ cup of the water and drain the rest. Add the sauce packets that come with the noodles to the pot along with the crispy ground chicken and slaw mix. Use the reserved water as needed to bring everything together.

Garnish with sliced green onion or chives and toasted sesame seeds. Enjoy!