Heat a large skillet over medium heat and add frozen potstickers according to package instructions. Cook for about 4-5 minutes until beautifully browned. Add a splash of water, cover, and steam for 5-7 minutes.

Bring a pot of salted water to boil. Add lo mein noodles or spaghetti and cook until al dente, around 4-6 minutes. Drain and toss with sesame oil.

In the same skillet, heat another tablespoon of sesame oil. Add minced garlic and sauté for 30 seconds. Add shredded carrots and red cabbage, stir-fry for 2-3 minutes.

Incorporate baby spinach or bok choy, cooking for an additional 1-2 minutes until wilted.

In a small bowl, whisk together soy sauce, optional oyster sauce, rice vinegar, sugar, and black pepper. Pour into the skillet, stirring to glaze the vegetables.

Gently add the drained noodles to the skillet, tossing to combine. Cook for an additional 2-3 minutes. Serve hot, garnished with green onions and sesame seeds.