Add a drizzle of oil to a large pot of water and bring to a boil. Wash and dry produce.

Halve, peel, and thinly slice onion. Trim thick ends from baby broccoli. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

In a medium bowl, combine oyster sauce, sweet soy glaze, Sriracha, vinegar, and ¼ cup water (½ cup for 4 servings). 

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 6-8 minutes.

Drain and rinse under cold water.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and baby broccoli; cook, stirring occasionally, until softened, 5-7 minutes.

Add garlic, scallion whites, coleslaw mix, a pinch of salt, and pepper; cook, stirring, until garlic is fragrant and coleslaw mix has wilted, 2 minutes more.

Add drained noodles and soy-Sriracha sauce; stir to combine. Bring to a simmer, then remove from heat. Stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide pad see ew between plates. Garnish with scallion greens and serve.