Heat a large skillet over medium heat. Add frozen potstickers and cook for about 5–7 minutes until golden brown. Add a splash of water, cover, and steam for another 3–5 minutes.

In a separate pot, boil salted water and cook lo mein noodles or spaghetti for 4–6 minutes until al dente. Drain and toss with a drizzle of sesame oil.

Return the skillet to medium heat and add sesame oil. Add minced garlic, shredded carrots, and red cabbage. Stir-fry for 2–3 minutes until fragrant and tender.

Add baby spinach or bok choy to the skillet, cooking for 1–2 minutes until wilted.

Whisk together soy sauce, oyster sauce, rice vinegar, sugar, and black pepper in a small bowl. Pour into the skillet and simmer for a minute.

Add the cooked noodles to the skillet, gently tossing to combine and coat in the sauce.

Add the cooked potstickers back to the skillet. Toss everything together over medium-low heat for 1–2 minutes.

Garnish with green onions and sesame seeds before serving hot.