Begin by bringing a pot of water to a boil over high heat. Once boiling, add the lo mein noodles and cook according to package directions, usually about 3-5 minutes. Drain the noodles in a colander and set aside.

In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the sliced pork tenderloin and cook for 5-7 minutes, stirring occasionally until the pork is no longer pink.

Once the pork is cooked through, stir in minced ginger, garlic, and pepper. Sauté for 1 minute until fragrant.

Pour in the chicken broth and add the remaining soy sauce. Bring the mixture to a vigorous boil. Once bubbling, add the sliced celery, snow peas, and coleslaw mix. Boil for 2-3 minutes until tender-crisp.

Gently toss the drained lo mein noodles into the soup, followed by the remaining tablespoon of canola oil. Mix everything together gently to coat the noodles in the broth.

Remove from heat and serve the soup hot in bowls. Top each bowl with sliced green onions and fresh cilantro leaves, if desired.