Place pork on a plate and freeze for 15 minutes or until firm.

Slice the pork crosswise on the bias 1/8 inch thick. Place in a resealable bag.

In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and Chinese five spice.

Add 3 Tbs of the sauce mixture to the sliced pork in the bag. Mix it around to cover the pork. Refrigerate for 15 minutes up to 1 hour.

Whisk water, chicken bouillon, chili-garlic sauce, and cornstarch to the remaining soy sauce mixture. Set aside.

While the pork is marinading, cook the gluten-free spaghetti noodles according to the package. Set aside.

Heat a 4 quart stainless pan with 1 tsp of vegetable oil over medium-high heat. Add half of the pork mixture and cook. Toss constantly as the pork browns about 2-3 minutes. Add 2 Tbs of Shaoxing wine and continue cooking. Stir constantly, until the liquid is reduced and the pork is coated about 30 to 60 seconds. Transfer the pork to a clean bowl. Repeat the process with the remaining pork.

Wipe out the pan with damp paper towels.

Heat 1 tsp of vegetable oil and the pack of coleslaw mix. Toss constantly for about 3-5 minutes. Push the coleslaw mix to one side of the pan and add remaining teaspoon of vegetable oil, scallions, garlic, and ginger. Cook mashing the mixture into the pan, about 30 seconds until fragrant.

Stir the scallion mixture into the coleslaw mixture. Add the pork and remaining soy sauce, stirring frequently until the sauce thickens About 2 minutes.

Add the pasta to the pot and toss gently until the noodles are coated with sauce.