Name: Pan-Fried Cabbage and Noodle Buns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 cup cooked noodles (any variety); 1/2 small head of cabbage, finely chopped; 1 tablespoon sesame oil; 1 tablespoon soy sauce (or tamari for gluten-free); 1 teaspoon garlic powder; 1/2 teaspoon ground ginger; Salt and pepper to taste; 1 cup all-purpose flour (or gluten-free flour); 1/4 cup water; 2 tablespoons vegetable oil, for frying

Savory and crispy buns filled with a comforting mix of cabbage and noodles, pan-fried until golden for a delicious snack or light meal. I love how they bring together simple ingredients into a dish that feels special yet easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cooked noodles (any variety)

1/2 small head of cabbage, finely chopped

1 tablespoon sesame oil

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon garlic powder

1/2 teaspoon ground ginger

Salt and pepper to taste

1 cup all-purpose flour (or gluten-free flour)

1/4 cup water

2 tablespoons vegetable oil for frying

Directions

I start by heating sesame oil in a skillet over medium heat. I add the chopped cabbage and sauté for 5–7 minutes, until softened and lightly browned.

I stir in the soy sauce, garlic powder, ginger, salt, and pepper. I let it cook for another 2–3 minutes until everything blends together, then remove it from the heat.

In a bowl, I mix the cooked noodles with the cabbage mixture until well combined.

In another bowl, I combine the flour and water to form a dough. I roll the dough into small balls, then flatten them into thin discs.

I spoon some filling onto each disc, fold the dough over, and pinch the edges to seal.

I heat vegetable oil in a skillet and pan-fry the buns for 3–4 minutes on each side, until golden and crispy.

Once done, I drain them on paper towels and serve them warm.

Servings and timing

This recipe makes 4 servings. Prep time takes about 15 minutes, cooking time 20 minutes, making the total time around 35 minutes. Each serving is roughly 200 calories.

Variations

I sometimes add shredded carrots, mushrooms, or green onions to the filling for extra texture and flavor. If I want more heat, I mix in a little chili paste or red pepper flakes. For a heartier version, I’ve also added scrambled tofu or finely chopped plant-based protein.

Storage/Reheating

I store leftover buns in an airtight container in the refrigerator for up to 3 days. To reheat, I pan-fry them again for a few minutes to bring back the crispiness, or I warm them in the oven. I avoid microwaving them since it makes the dough soft rather than crispy.

FAQs

Can I make the dough ahead of time?

Yes, I can prepare the dough in advance and keep it covered in the refrigerator for up to a day before assembling the buns.

What kind of noodles work best?

I usually use simple wheat noodles, but rice noodles or even spaghetti work fine. The key is making sure they’re cooked and not too wet.

Can I bake these instead of frying?

Yes, I sometimes bake them at 375°F (190°C) for 20–25 minutes, flipping halfway through. They turn out less crispy but still delicious.

Are these buns freezer-friendly?

Yes, I like to freeze them before frying. I place them on a tray until firm, then transfer to a freezer bag. When I’m ready, I fry them straight from frozen, adding a few extra minutes to the cooking time.

Can I use store-bought wrappers instead of making dough?

Definitely. I sometimes use dumpling wrappers or even tortillas as a shortcut. It makes the recipe quicker and just as tasty.

Conclusion

I love how these pan-fried cabbage and noodle buns transform basic ingredients into something truly comforting and satisfying. They’re crispy, savory, and endlessly adaptable. Whether I make them as a snack, appetizer, or part of a full meal, they never last long on the table.

Pan-Fried Cabbage and Noodle Buns

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating