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Cook pasta in the bone broth, most of the liquid will be absorbed during the cooking process.
Drain pasta and season with 2 tbsp tamari, 1 tsp sesame oil, and 2 tsp sriracha.
Air fry seasoned pasta on 400° for 6 minutes, shaking once to stir.
Prepare the dressing by combining 3 tbsp tamari or soy sauce, 1.5 tbsp white miso, 3 cloves grated garlic, 2 tsp grated ginger, 2 tbsp powdered peanut butter, white pepper to taste, 1 tsp sriracha, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, and 3 tbsp Kettle & Fire chicken bone broth.
Chop all vegetables: 1 cup sugar snap peas, 1 cup shredded carrots, 1 cup chopped cucumbers, ¾ cup shelled edamame, a handful of cilantro, half a bag of lettuce mix, and ½ cup chopped scallion.
Combine the air-fried pasta, dressing, chopped vegetables, and your chosen protein (e.g., crispy chicken tenderloin) in a large bowl.
Toss everything together to ensure it is well combined.