Preheat your air fryer to 375°F (190°C). Arrange the frozen potstickers in a single layer in the air fryer basket, ensuring they don't overlap. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy. (Cooking time may vary slightly by air fryer model and potsticker size. Alternatively, pan-fry according to package directions.)

While potstickers are cooking, bring a large pot of lightly salted water to a rolling boil. Add the ramen or lo mein noodles and cook according to package directions until al dente. Drain well and set aside.

In the same pot of boiling water (or a fresh pot), quickly blanch the broccoli florets and frozen edamame for 2-3 minutes, until bright green and tender-crisp. Drain and immediately plunge into an ice bath (or rinse with very cold water) to stop the cooking and preserve color. Drain again thoroughly.

In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, brown sugar, grated ginger, minced garlic, and sriracha until well combined. If you prefer a slightly thicker sauce, dissolve 1/2 tsp cornstarch in 2 tbsp water, then whisk into the sauce mixture.

In a large mixing bowl, combine the cooked noodles, blanched broccoli, edamame, and shredded carrots. Pour about half to two-thirds of the spicy sesame sauce over the noodle and vegetable mixture. Toss gently until everything is evenly coated. Add more sauce to taste if desired.

Divide the sauced noodles and vegetables between two serving bowls. Top each bowl with the crispy air-fried potstickers. Garnish with thinly sliced green onions, toasted sesame seeds, and a drizzle of chili oil or a sprinkle of chili flakes, if using. Serve immediately.