Cook the noodles according to the package instructions until al dente, about 6 to 8 minutes. Drain and rinse under cold water, set aside.

In a non-stick skillet or wok, heat 1 tablespoon of neutral oil over medium heat. Add potstickers and sear for about 2 to 3 minutes until golden brown.

Add ¼ cup of water, cover and steam for about 5 to 6 minutes. Remove potstickers and set aside.

In the same skillet, cook your protein over medium heat for about 4 to 5 minutes until browned. Remove and set aside.

Add minced garlic and grated ginger, stir for 30 seconds. Add bok choy, shredded carrots, and optional red cabbage, stir-fry for about 3 to 4 minutes.

Whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, honey or brown sugar, and optional red pepper flakes. Pour into the skillet with sautéed vegetables and simmer for 1 minute.

Add noodles and toss with sauce and vegetables, heating through for about 2 minutes.

Fold in potstickers and protein gently, warming together for another minute.

Serve hot, garnishing with green onions. Drizzle with chili oil for heat, if desired.