In a large skillet, heat a drizzle of oil over medium heat. Add frozen potstickers and cook for about 5-7 minutes, turning occasionally, until golden brown. Add a splash of water and cover for another 5 minutes to steam.

In a separate saucepan, bring salted water to a rolling boil. Add noodles and cook for about 4-6 minutes until al dente. Drain, toss with sesame oil, and set aside.

Return the large skillet to the heat and add 1 tablespoon of sesame oil. Once hot, add minced garlic, shredded carrots, and red cabbage. Sauté for 2-3 minutes until tender yet crisp.

Incorporate spinach or bok choy into the skillet. Stir for 1-2 minutes until wilted.

Whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper. Pour over stir-fried vegetables and coat evenly.

Add prepared noodles to the skillet with the vegetables and sauce. Toss gently for 1-2 minutes, ensuring noodles are coated.

Return cooked potstickers to the skillet, mixing everything together. Cook for an additional minute to heat through.

Sprinkle with green onions and sesame seeds for garnish. Serve hot.