Begin by heating a large skillet over medium heat. Add the frozen potstickers and cook according to the package instructions, typically about 5–7 minutes, until golden brown and crispy on one side. Add a splash of water, cover, and steam for an additional 4–5 minutes until fully heated through. Once done, remove them from the skillet and set aside on a plate.

In a separate pot, bring water seasoned with salt to a boil. Add your choice of lo mein or spaghetti noodles, cooking them for about 3–5 minutes until they reach al dente consistency. Drain the noodles and toss with a drizzle of sesame oil to prevent sticking and enhance flavor, then set aside while you prepare the veggies.

Using the same skillet, heat another tablespoon of sesame oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, toss in the shredded carrots and red cabbage, stir-frying for 2–3 minutes until they soften but retain some crunch. Next, incorporate the baby spinach or bok choy, cooking until just wilted, about 1–2 minutes more.

In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and a pinch of black pepper. Pour this sauce mixture into the skillet with the vegetables and stir well. Add the cooked noodles, tossing gently to ensure everything is well-coated in the flavorful sauce. Allow the mix to cook for an additional 1–2 minutes until heated through.

Carefully return the crispy potstickers to the skillet, tossing them with the noodle and vegetable mixture to combine. Allow them to heat for another minute, ensuring every bite is infused with the savory flavors. Once everything is thoroughly mixed and hot, remove from heat and serve in bowls, garnishing with sliced green onions and a sprinkle of sesame seeds for an extra touch.