Delicious Pan-Fried Cabbage and Noodle Buns to Savor

Hi I'm Merry

Everyday Culinary Delights👩‍🍳

Posted on February 6, 2026

In the heart of a bustling night market, the air is thick with the enticing scents of savory delights, a culinary journey worth savoring. Today, I’m excited to share my take on those street food classics with these Pan-Fried Cabbage and Noodle Buns. They’re not just a snack; these golden, crispy treats can easily shine as a main dish that sparks joy at any table. With simple ingredients and a fun prep process, these vegetarian-friendly buns offer a delightful escape from fast food routines. Plus, they’re freezer-friendly, making them a hassle-free choice for busy weeknights. Are you ready to roll up your sleeves and create something unforgettable? Let’s dive into the recipe!

Why are these buns a must-try?

Unforgettable flavors: The filling is a delicious blend of cabbage, vermicelli noodles, and carrots, perfectly seasoned with soy sauce and toasted sesame oil.
Crispy outside, tender inside: Each bite delivers a satisfying crunch followed by a soft, flavorful center that will have you savoring every morsel.
Quick and easy: With a straightforward preparation process, even beginner cooks can master these buns without stress!
Crowd-pleaser: Serve them at gatherings or family dinners, and watch as they disappear in seconds! Perfect for anyone seeking an alternative to fast food without sacrificing flavor.
Make ahead convenience: These buns are freezer-friendly, allowing you to whip up a batch in advance, just like the ones from your favorite Asian street food stall! Pair them with a side of soy sauce and sesame oil for an extra flavor boost.

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough

All-Purpose Flour – Provides structure and chewiness to the dough; can substitute with gluten-free flour if needed.
Instant Dry Yeast – Essential for leavening the dough; avoid using active yeast as it requires different handling.
Sugar – Adds slight sweetness, enhancing the flavor of the dough; using brown sugar offers a richer taste.
Salt – Balances flavors in both the dough and filling.
Roasted Sesame Seeds – Adds nuttiness and a toasty flavor to the dough; can be omitted if unavailable.
Warm Soy Milk – Moistens the dough and complements the Asian flavor profile; almond or oat milk can be used as dairy-free alternatives.
Toasted Sesame Oil – Imparts a rich flavor to the dough; a neutral oil can substitute but will lack the depth of flavor.

For the Filling

Neutral Oil – Used for sautéing the filling; can substitute with sunflower or canola oil.
Raw Shredded Cabbage – The primary filling ingredient, providing bulk and texture; bok choy can be used as an alternative.
Uncooked Vermicelli Noodles – Adds a chewy texture to the filling; rice noodles can be swapped if preferred.
Carrot – Imparts sweetness and color to the filling; zucchini can be used for a low-carb option.
Chopped Scallions/Chives – Adds freshness and a mild onion flavor; finely chopped onions can be a good replacement.
Soy Sauce – Provides umami depth to the filling; tamari can be used for a gluten-free alternative.
Sesame Oil – Enhances flavor; olive oil can replace it, but will change the taste profile.

These Pan-Fried Cabbage and Noodle Buns are not just a treat for your taste buds but also a delightful activity for your hands. Enjoy the process!

Step‑by‑Step Instructions for Pan-Fried Cabbage and Noodle Buns

Step 1: Prepare the Dough
In a mixing bowl, combine all-purpose flour, instant dry yeast, sugar, salt, and roasted sesame seeds. Create a well in the center, then pour in warm soy milk and toasted sesame oil. Mix until the ingredients come together, and knead the dough on a floured surface for about 8-10 minutes or until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 2 hours, or until doubled in size.

Step 2: Prepare the Filling
While the dough rises, soak the uncooked vermicelli noodles in hot water for about 10 minutes, then drain and chop them into small pieces. In a large skillet, heat neutral oil over medium heat. Sauté the shredded cabbage, carrots, and chopped scallions for 4-5 minutes, or until the cabbage is tender but still vibrant. Combine these vegetables with the drained vermicelli, soy sauce, sesame oil, and a sprinkle of sesame seeds. Ensure that the filling is mixed well and set aside to cool.

Step 3: Form the Wrappers
Once the dough has risen, generously flour your work surface and divide the dough into 16 equal pieces. Roll each piece into a ball and then flatten each ball into a round, approximately 3-4 inches in diameter. Aim for an even thickness to ensure uniform cooking. Keep the formed wrappers covered with a cloth to prevent them from drying out while you fill them.

Step 4: Fill and Shape Buns
Take one dough wrapper and place a tablespoon of the prepared filling in the center. Carefully fold the edges of the wrapper over the filling, pinching them together to seal the bun securely. Gently flatten the bun with your palm to shape it, ensuring there are no gaps. Repeat this process for the remaining wrappers and filling.

Step 5: Cook the Buns
In a large non-stick pan, heat a tablespoon of oil over medium heat. Place the buns seam-side down in the pan and pan-fry for 4-5 minutes, or until they are golden brown and crisp on the bottom. Carefully add about 1/4 cup of water to the pan and immediately cover it with a lid to steam the buns for an additional 5-7 minutes, or until the dough is fully cooked through and fluffy. Remove the lid and let any remaining water evaporate, ensuring the buns are crispy on the outside.

Step 6: Serve and Enjoy
Once cooked to perfection, transfer the Pan-Fried Cabbage and Noodle Buns to a serving plate. Pair them with a dipping sauce made from soy sauce and a splash of sesame oil for a delightful flavor boost. These buns are best enjoyed warm, offering a crispy exterior and a flavorful filling that captures the essence of Asian street food right at your home.

Pan-Fried Cabbage and Noodle Buns Variations

Feel free to explore the delightful possibilities with these buns by adding your personal touch and twists!

Meat Lovers: Add ground pork or chicken to the filling for a hearty, non-vegetarian option. Meat adds rich flavors and a satisfying bite that pairs beautifully with the vegetables.
Mushroom Medley: Swap the cabbage for shiitake or portobello mushrooms for an umami-packed filling. The mushrooms provide a meaty texture and absorb savory flavors wonderfully.
Spicy Kick: Incorporate diced jalapeños or a splash of sriracha into the filling to spice things up. This adds a zesty flair that wakes up the taste buds!
Zucchini Sub: Use shredded zucchini instead of carrots for a low-carb alternative. It brings a fresh crunch and a lighter take on these savory buns.
Herb Infusion: Mix fresh cilantro or basil into the filling for a burst of aromatic flavor. Herbs elevate the taste profile and add a refreshing twist.
Sweet Twist: Introduce a touch of diced pineapple for a subtle sweetness that contrasts beautifully with the savory elements. The sweetness creates a delightful flavor harmony.
Different Oils: Experiment with flavored oils such as chili or garlic oils instead of sesame oil for varied taste. Each oil brings its unique character to the filling!
Dipping Sauces: Vary your dipping sauce from classic soy to a sweet chili sauce or a homemade teriyaki sauce. Each option transforms the experience, letting you personalize every bite.

For a perfect pairing, enjoy your buns with a side of Easy Cream Cheese Chicken or try these delightful Orange Chicken Panda for a complete meal that inspires joy!

How to Store and Freeze Pan-Fried Cabbage and Noodle Buns

Fridge: Store any leftover cooked buns in an airtight container for up to 3 days. Reheat in a pan with a little oil until crispy.

Freezer: For longer storage, freeze uncooked buns on a tray until firm, then place them in a freezer bag for up to 3 months.

Reheating: To reheat frozen buns, pan-fry them straight from the freezer over medium heat for about 5-7 minutes, adding a splash of water and covering to steam until fully heated through.

Make-Ahead Tips: You can prepare the filling in advance and store it in the fridge for up to 2 days, making it easier to assemble the Pan-Fried Cabbage and Noodle Buns when you’re ready to cook!

What to Serve with Pan-Fried Cabbage and Noodle Buns

Pair your delightful buns with these perfect accompaniments to craft a well-rounded meal that satisfies all cravings.

Soy Sauce Dipping Sauce: A simple mixture of soy sauce and sesame oil adds a savory kick that enhances the buns’ flavors.
Fresh Cucumber Salad: Crisp cucumber slices tossed in rice vinegar and sesame seeds add a refreshing crunch, balancing the richness of the buns.
Spicy Chili Oil: Drizzle this oil over your buns for an exciting heat that complements the savory filling, perfect for spice lovers.
Vegetable Stir-Fry: A colorful mix of stir-fried vegetables offers an excellent contrast in texture and a healthy side packed with nutrients.
Egg Drop Soup: This light, comforting soup serves as a warming companion, contrasting the crispy buns beautifully while adding a soothing element to your meal.
Bubble Tea: A sweet and creamy beverage that combines perfectly with these Pan-Fried Cabbage and Noodle Buns, transporting you to an authentic Asian experience.
Kimchi: Adding a side of this fermented dish brings a tangy, spicy element to your meal, creating a burst of flavor with every bite.
Mango Sticky Rice: End the meal on a sweet note with this dessert that combines luscious mangoes with creamy coconut rice, providing a lovely finish after the savory delights.

Expert Tips for Pan-Fried Cabbage and Noodle Buns

Proper Drainage: Ensure to drain the filling thoroughly to avoid soggy buns. Excess moisture can lead to a disappointing texture.
Steaming Secrets: For perfect steaming, cover the pan immediately after adding water. This allows the buns to cook evenly and maintain their fluffiness.
Dough Care: When forming wrappers, keep them covered with a cloth to prevent drying out. This ensures they remain pliable and easy to fill.
Storage Solution: Prepare a batch of Pan-Fried Cabbage and Noodle Buns in advance and freeze them before cooking. This saves time on busy nights!
Cooking Space: Avoid overcrowding the pan while frying; give each bun enough space for even cooking and crispness.
Flavor Tweaks: Don’t hesitate to customize the filling by adding your favorite vegetables or proteins. This can enhance the overall flavor profile of your buns!

Make Ahead Options

These Pan-Fried Cabbage and Noodle Buns are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the dough and filling up to 24 hours in advance. Simply follow the instructions to make the dough, let it rise, and then portion it out. Store the dough in an airtight container in the refrigerator, and sauté the filling (cabbage, noodles, and veggies) before combining. When ready to serve, just assemble and pan-fry your buns. Keep in mind that refrigerating the dough helps prevent over-fermentation, ensuring your buns are just as delicious when you cook them later! Enjoy fresh, flavorful bites with minimal effort!

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

What type of cabbage should I use for the filling?
Absolutely! For the filling, I recommend using raw shredded cabbage, as it’s the primary ingredient. Green or Napa cabbage works wonderfully, but you can also substitute with bok choy if desired.

How should I store leftovers?
Leftover cooked buns can be kept in an airtight container in the fridge for up to 3 days. Reheating them is easy; just add a little oil to a pan and fry until they’re crispy again!

Can I freeze the buns?
Very! To freeze uncooked buns, lay them out on a tray without touching each other until they’re firm, then place them in a freezer bag. They’ll last up to 3 months. When you’re ready to eat, pan-fry them directly from frozen, adding a splash of water and covering to steam through.

What should I do if my buns are soggy?
Ensure that you drain the filling well before assembling the buns. If they end up soggy, you can still rescue them! A brief frying or an extra trip in a hot oven can help restore some crispiness.

Are these buns safe for pets?
While the ingredients are generally safe for humans, remember that soy sauce contains salt which may not be suitable for pets. It’s best to keep these buns as a treat just for you!

Can I adjust the recipe for dietary needs?
Absolutely! You can easily make this dish gluten-free by substituting all-purpose flour with a gluten-free flour blend. For a low-carb version, use zucchini instead of carrots, and opt for rice noodles if looking for gluten-free alternatives! Feel free to customize the filling to fit any dietary restrictions.