Begin by soaking the rice noodles according to the package directions. Set them aside in a shallow dish filled with water until ready to use.
In a small bowl, whisk together the low-sodium soy sauce, tamari sauce, chicken broth, rice vinegar, ginger, garlic, and red pepper flakes (if desired). Set the sauce aside.
Heat the vegetable oil in a large wok or pan over medium-high heat. Add the ground pork and cook until browned.
Stir in the remaining 2 tablespoons of low-sodium soy sauce and season generously with salt and pepper.
Add the coleslaw mix, green onions, and garlic to the pan. Cook for an additional 2-3 minutes, or until the vegetables are fragrant and have wilted.
Create a well in the center of your skillet and pour in the beaten eggs. Cook for 2-3 minutes, or until the eggs are scrambled.
Toss everything together to combine, then add the soaked rice noodles and the sauce mixture. Cook for 3-4 minutes, or until the noodles are tender.
Taste the dish and adjust the seasoning if necessary. Serve the Potsticker Noodle Bowls and savor the explosion of flavors.