Step 1

Heat a large skillet over medium high heat. Cook the ground pork and onion, breaking up the pork, until browned and the onion has softened, about 5-7 minutes. Add the garlic during the last 30-60 seconds.

Step 2

Add the ginger and soy sauce, stirring to distribute, then add the bag of coleslaw and water chestnuts. Cook and stir until the cabbage has cooked down a bit, then drizzle with the sesame oil, vinegar, and sriracha, stirring to mix everything together.

Step 3

In a small bowl, whisk the mayonnaise with the sriracha.

Step 4

Divide the egg roll mixture between four pasta bowls, then drizzle with the sriracha mayo. Sprinkle with the sliced green onions, sesame seeds, and wonton strips just before serving.