Heat a large skillet over medium heat and add a splash of sesame oil. Once shimmering, add the frozen potstickers in a single layer, cooking for about 5–7 minutes until they're golden brown on one side. Carefully flip them and pour in a little water (about ¼ cup), immediately covering the skillet to steam for another 5 minutes. Once cooked through, set aside.

In a separate pot, bring salted water to a boil. Add your lo mein noodles and cook according to the package directions, usually around 5–8 minutes, until al dente. Drain the noodles and quickly toss them with a tablespoon of sesame oil to prevent sticking.

In the same skillet, heat another tablespoon of sesame oil over medium heat. Add minced garlic, shredded carrots, and red cabbage, sautéing for 2–3 minutes. Toss in baby spinach or bok choy, cooking just until wilted.

In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, and black pepper until smooth. Pour this mixture over the stir-fried veggies and add the cooked noodles, tossing everything together.

Gently return the cooked potstickers to the skillet and toss everything together, ensuring they are well distributed throughout the noodles and vegetables. Allow the mixture to warm through for an additional 2 minutes. Garnish with sliced green onions and sesame seeds.