Begin by boiling a large pot of water; add the lo mein or yakisoba noodles and cook according to package instructions, about 4-5 minutes, until tender but firm. Drain and rinse under cold water, then set aside.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add the frozen potstickers and sear for 3-4 minutes until golden brown. Carefully pour in a splash of water, cover, and steam for 5-6 minutes until cooked through; set aside.

In the same skillet, add another tablespoon of oil over medium heat. Toss in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the shredded cabbage and carrots; cook for 2-3 minutes until slightly softened.

Lower the heat, add the cooked noodles, soy sauce, hoisin sauce, and sesame oil to the skillet, tossing gently for about 2 minutes until evenly coated and heated throughout.

To serve, nestle the crispy potstickers into the noodle and vegetable mix in bowls. Garnish with sliced green onions and a sprinkle of sesame seeds; serve immediately.