Cook the GloryLand Brown Rice Noodles according to package directions. Drain, rinse briefly, and toss with the sesame oil.

Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and tamari until smooth. Reserve half the sauce for serving.

Pat the shrimp dry. Toss with the cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.

Preheat air fryer to 400°F. Add parchment to the air fryer and spray with avocado oil.

Place the shrimp in the air fryer in a single layer; do not overcrowd. Lightly spray with avocado oil spray. Air fry for 6-8 minutes, flipping and spraying with avocado oil spray halfway through. Toss the hot shrimp with half of the Bang Bang sauce until evenly coated.

Divide the noodles among four bowls. Top with the cabbage and carrots, followed by the crispy shrimp.

Drizzle with the remaining sauce and garnish with green onions, cilantro, sesame seeds, and lime wedges.

If no air fryer: Heat ½ inch of avocado oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.