Cook the noodles according to the package instructions. Bring a pot of salted water to a boil, add noodles, and cook for 5-7 minutes or until tender yet firm. Drain and toss with 1 tablespoon of sesame oil.

In a mixing bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and red pepper flakes. Set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add the frozen potstickers and pan-fry for 2-3 minutes until golden brown. Add 1/4 cup of water, cover, and steam for 3-4 minutes. Remove potstickers and keep warm.

In the same skillet, stir-fry shredded cabbage, julienned carrots, sliced red bell pepper, and optional snow peas for 2-3 minutes until tender-crisp.

Reduce heat to medium and add the cooked noodles and prepared sauce. Toss everything together until evenly coated and heated through. Cook for about 2 more minutes.

Spoon the noodle and vegetable mix into bowls and top with crispy potstickers. Garnish with green onions, sesame seeds, and a drizzle of chili oil or Sriracha if desired.