Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Open package of chicken* and drain off any excess liquid. Add chicken, coleslaw mix, scallion whites, and a pinch of salt and pepper to hot pan. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes. (For 4 servings, you may need to work in batches.)

Add bok choy and napa cabbage, sweet soy glaze, umami ginger sauce, and ¼ cup water (½ cup for 4). Cook, stirring occasionally, until cabbage mix begins to soften and sauce is warmed through, 30-60 seconds. (For 4, if you're working in batches, return chicken mixture to pan with sauce and stir to thoroughly coat.)

Remove pan from heat. Stir in drained noodles; toss to combine. Taste and season with salt and pepper if desired. 

Divide lo mein between shallow bowls. Top with scallion greens and as many sesame seeds as you like. Drizzle with as much Sriracha as you like and serve.