Gluten-Free Vegtable + Pork Ramen

1 Bring a large pot of water to a boil.
2 Season with ground pork with a teaspoon of the salt. Heat a large frying pan over medium heat and add 1 teaspoon of the avocado oil. Once the oil is hot, add the ground pork to the pan and cook until lightly browed and cooked through, breaking it up as you stir, about 5 to 6 minutes. Remove the cooked pork and set aside. 
3 In the same pan, add the onions (and additional teaspoon of avocado oil if the pan is dry) and 1 teaspoon of the salt and cook until the onions are tender and lightly browned, 7 to 8 minutes.
4 While the onions are cooking, add the ramen noodles to the boiling water and cook them according to the package instructions. Once the noodles are tender, drain them and return them to the pot. Add the sesame oil and gently toss to coat the noodles. Set aside to keep warm.
5 Add the shredded slaw mix and the remaining ½ teaspoon salt to the onions and and cook until the cabbage is tender, 3 to 4 minutes. Add the garlic and cook for an additional minute.
6 Add the vegetable mix to the noodles along with the coconut aminos, tamari, and ground pork. Toss the noodles, vegetables, and meat together until coated. Sprinkle the cilantro over top to serve.
7 Store any leftovers in an airtight container in the refrigerator for up to 3 days.