In a large skillet over medium heat, cook the frozen potstickers according to package instructions, around 8-10 minutes until crispy. Flip halfway through. Transfer them to a plate and set aside.

In a large pot, bring salted water to a boil and cook lo mein or spaghetti noodles according to package instructions, about 5-7 minutes until al dente. Drain and toss with sesame oil to avoid sticking.

In the same skillet, add a tablespoon of sesame oil over medium-high heat. Sauté minced garlic until fragrant, about 30 seconds. Add shredded carrots and red cabbage, stir-fry for 2-3 minutes.

Toss in baby spinach and cook until wilted. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, sugar, and black pepper. Pour over sautéed vegetables and add cooked noodles, tossing to coat evenly.

Fold the crispy potstickers back into the skillet, ensuring they stay crispy and heat for about 1 minute. Serve hot, garnished with sliced green onions and sesame seeds.