Begin by heating a nonstick skillet over medium-high heat and adding a drizzle of oil. Once the oil shimmers, place frozen potstickers flat-side down in the skillet. Sear them for 2-3 minutes, or until the bottoms are golden brown and crispy.

After searing, carefully add a splash of water to the skillet and cover it immediately. Let them steam for 4-5 minutes, then lift the lid to let any remaining water evaporate.

In a pot of boiling water, cook the noodles according to package instructions, usually between 3-5 minutes. Drain and set aside, keeping them warm.

In the same skillet or a separate pan, heat up sesame oil over medium heat. Add shredded cabbage, carrots, and baby spinach, stirring frequently for about 2-3 minutes until the vegetables are slightly softened.

In a small bowl, whisk together soy sauce, minced garlic, brown sugar, and a splash of water. Pour this sauce over the stir-fried vegetables, then add the drained noodles.

Divide the noodle mixture into bowls and top each with your crispy potstickers. Sprinkle chopped green onions and sesame seeds on top before serving.