In a large skillet, heat a drizzle of sesame oil over medium heat. Add the frozen potstickers and cook according to package directions, typically 5–7 minutes, until they are golden brown on the bottom. Add a splash of water, cover, and steam for an additional 3–4 minutes until heated through. Once done, transfer them to a plate and set aside.

While the potstickers are cooking, bring a pot of salted water to a boil. Add the lo mein noodles and cook according to the package instructions, usually about 4–5 minutes, until al dente. Drain the noodles in a colander, and while still warm, drizzle with sesame oil to prevent sticking, tossing gently to combine.

Using the same skillet, add another tablespoon of sesame oil and heat over medium-high. Once shimmering, 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 just tender and vibrant. Finally, add the spinach or bok choy and cook until it wilts, another minute.

In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper to create the sauce. Pour this mixture into the skillet with the vegetables, followed by the cooked lo mein noodles. Toss everything together gently for about 1–2 minutes, ensuring the noodles are coated evenly and warmed through.

Gently fold in the cooked potstickers into the skillet, mixing carefully to combine all elements without breaking them. Cook for an additional minute to heat through. Remove from heat and transfer the Potsticker Noodle Bowls to serving dishes. Garnish with sliced green onions and a sprinkle of sesame seeds, if desired, before serving hot.