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Pour vegetable broth, soy sauce or tamari, honey or maple syrup, sesame oil, rice vinegar, ginger, garlic, and cornstarch. Whisk until cornstarch and honey are fully dissolved.
Bring a pot of water to a boil and cook noodles according to package instructions, except undercook just slightly so the noodles are still a bit firm. Drain, rinse with cold water, and set aside.
Add grapeseed oil to large skillet or wok over high heat. Once the pan is hot and the oil is shimmering, add in edamame and stir-fry vegetables. Cook 8 minutes, or until all of the liquid has evaporated and the vegetables are very hot. (Cooking time may vary depending on specific vegetables used.)
Stir the sauce again and pour it into the pan. Stir in cooked noodles and cook 1 minute, stirring constantly, or until mixture thickens. Taste and gradually add more sauce if needed.
Serve with green onions, sesame seeds, and chili crunch, crushed red pepper, or Sriracha sauce if desired.