Begin by boiling water in a large pot over high heat. Add noodles and cook according to the package instructions, typically around 5–8 minutes. Drain and toss with 1 tablespoon of sesame oil.

In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and red pepper flakes. Mix until sugar is dissolved and set aside.

Heat vegetable oil in a large skillet over medium-high heat. Place potstickers in skillet and fry for 2–3 minutes until golden brown.

Add water to the skillet and cover with a lid. Let potstickers steam for another 3–4 minutes.

Remove potstickers and keep warm. In the same skillet, add more oil if needed and stir-fry cabbage, carrots, bell pepper, and snow peas for 2–3 minutes.

Return cooked noodles to the skillet with vegetables. Pour sauce over and toss together, stir-frying for 1–2 minutes.

Divide into bowls, top with potstickers, and garnish with sesame seeds or herbs as desired.