In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the ground pork or chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat. Add the minced ginger and garlic to the pot and cook for 1-2 minutes until fragrant.

Stir in the shredded carrots and cabbage. Cook for 3-5 minutes, or until the vegetables are slightly softened but still retain a bit of their crunch.

Pour in the chicken or vegetable broth. Stir in the soy sauce, rice vinegar, brown sugar, and Sriracha (if using). Bring the mixture to a simmer and let it cook for at least 5-7 minutes, allowing the flavors to meld together. Taste the broth and adjust seasonings as needed.

While the broth is simmering, cook your chosen noodles according to package directions. Drain them well.

Divide the cooked noodles among serving bowls. Ladle the hot potsticker broth mixture over the noodles, ensuring each bowl gets a good portion of the meat and vegetables.

Garnish generously with sliced green onions, fresh cilantro, and a sprinkle of sesame seeds. Serve immediately, with extra Sriracha or chili garlic sauce on the side for those who prefer more heat.