Name: Crispy Pan‑Fried Cabbage & Noodle Buns
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Asian-Inspired
Ingredients: 3 cups all-purpose flour; 2 tsp instant dry yeast; 2 tbsp sugar; 1/2 tsp salt; 1 tbsp roasted sesame seeds; 1 cup warm soy milk (or other non-dairy milk); 1 tbsp toasted sesame oil (or neutral oil); 1 tbsp neutral oil (for cooking); 6 cups shredded cabbage (about 1/2 large head); 100g uncooked vermicelli noodles (soaked and chopped); 1 cup finely shredded or grated carrot; 1/2 cup chopped scallions or chives; 1 tbsp soy sauce; 2 tsp salt (or to taste); 1 tbsp roasted sesame seeds; 2 tbsp toasted sesame oil

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These Crispy Pan‑Fried Cabbage & Noodle Buns are a comforting and flavorful snack I love making when I want something both satisfying and plant-based. The combination of soft, homemade dough and a savory mix of cabbage, vermicelli noodles, carrots, and scallions makes every bite a perfect balance of texture and flavor. Pan-fried until golden brown and tender inside, these buns are a delicious nod to Asian street food—easy to enjoy as a snack, appetizer, or side.

Crispy Pan‑Fried Cabbage & Noodle Buns

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3 cups all‑purpose flour

2 teaspoon instant dry yeast

2 tablespoon sugar

½ teaspoon salt

1 tablespoon roasted sesame seeds

1 cup warm soy milk (or other non‑dairy milk)

1 tablespoon toasted sesame oil (or neutral oil)

Filling:

1 tablespoon neutral oil (for cooking)

6 cups shredded cabbage (about ½ large head)

100g uncooked vermicelli noodles (soaked and chopped)

1 cup finely shredded or grated carrot

½ cup chopped scallions or chives

1 tablespoon soy sauce

2 teaspoon salt (or to taste)

1 tablespoon roasted sesame seeds

2 tablespoon toasted sesame oil

Directions

Make the Dough:

I start by mixing flour, yeast, sugar, salt, and sesame seeds in a large bowl. After creating a well in the center, I pour in warm soy milk and sesame oil, then stir until a rough dough forms. I knead briefly until smooth, cover with a damp cloth, and let it rise for about 2 hours.

Prepare the Filling:

While the dough rises, I soak the vermicelli noodles in hot water until they’re tender, then drain and chop them. In a hot pan with neutral oil, I sauté cabbage, carrots, and scallions until the carrots soften. Then I add the noodles, soy sauce, salt, sesame seeds, and sesame oil, cooking everything together for 2–3 minutes before draining any excess liquid and letting it cool.

Shape the Wrappers:

Once the dough has risen, I punch it down and divide it into 12–16 equal pieces. I roll each one into a ball and then flatten it into a circle about 3–5 inches wide using a rolling pin.

Fill & Fold:

I place a spoonful or two of filling in the center of each dough circle. Then I pleat the edges, pinch them together at the top to seal, and gently flatten the bun to make pan-frying easier.

Pan-Fry the Buns:

I heat some oil in a skillet and place the buns seam-side down. I fry them until the bottoms are golden brown, about 4–5 minutes. After flipping them, I add a splash of water (roughly 1 tablespoon per bun), cover the pan, and steam until the water evaporates and the buns are fully cooked, which takes another 5–6 minutes.

Serve:

I like serving these hot with a soy-based dipping sauce or chili oil on the side.

Servings and timing

This recipe makes 12–16 buns, depending on how large I shape them.

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

Calories: Around 135 kcal per bun

Variations

When I want to switch things up, I sometimes add finely chopped mushrooms to the filling for extra umami. If I don’t have scallions, I use red onions or leeks. For a gluten-free version, I swap the all-purpose flour with a gluten-free flour blend and use gluten-free vermicelli. I’ve also tried baking these buns instead of pan-frying for a lighter version, and they turn out great with a bit of oil brushed on top before baking.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them in a single layer and then transfer to a sealed bag or container. To reheat, I prefer pan-frying again for a few minutes to restore crispiness or using the oven at 350°F (175°C) for about 10–12 minutes. The microwave works too, but the texture won't be as crispy.

FAQs

How do I keep the buns from sticking to the pan?

I make sure to use a non-stick skillet or a well-seasoned cast iron pan with enough oil. Letting the buns cook undisturbed for the first few minutes helps form that crispy bottom and prevents sticking.

Can I make the dough ahead of time?

Yes, I sometimes make the dough a day ahead and store it in the fridge after the first rise. When I’m ready to cook, I let it come to room temperature before shaping and filling.

What kind of vermicelli noodles should I use?

I usually use rice vermicelli, but mung bean or sweet potato starch noodles also work. I just make sure to soak them until tender before chopping.

Can I make these buns completely oil-free?

While oil adds to the texture and flavor, I’ve had decent results using a non-stick pan and skipping the oil. The buns won’t be as crisp but will still be tasty.

What’s the best way to serve these buns?

I like serving them with soy sauce, vinegar, chili oil, or a simple dipping sauce made from tamari, garlic, and sesame oil. They’re perfect on their own or as a side to a larger meal.

Conclusion

Crispy Pan‑Fried Cabbage & Noodle Buns are one of my favorite homemade snacks. They’re hearty, flavorful, and fun to make from scratch. Whether I’m craving something cozy, looking to use up veggies, or wanting to share a plant-based treat with friends, this recipe always delivers. Once I tried it, it quickly became a regular in my kitchen.

📖 Recipe:

Crispy Pan‑Fried Cabbage & Noodle Buns

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 12–16 buns
Diet: Vegan

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Description

These crispy pan-fried cabbage & noodle buns feature a savory vegan filling of cabbage, carrots, vermicelli noodles, and scallions wrapped in soft homemade dough and pan-fried to golden perfection. A delicious, satisfying snack or appetizer inspired by Asian street food.

Instructions

In a large bowl, combine flour, yeast, sugar, salt, and sesame seeds. Create a well in the center and add warm soy milk and sesame oil. Stir until a rough dough forms, knead briefly until smooth, then cover and let rise for 2 hours.
While the dough rises, soak vermicelli noodles in hot water until tender. Drain and chop them.
Heat neutral oil in a pan and sauté cabbage, carrots, and scallions until the carrots soften.
Add chopped noodles, soy sauce, salt, sesame seeds, and sesame oil. Cook for 2–3 minutes, drain excess liquid, and let cool.
Punch down the risen dough and divide into 12–16 equal pieces. Roll each into a ball, then flatten into 3–5 inch wide circles.
Place 1–2 spoonfuls of filling in the center of each dough circle. Pleat and pinch the edges to seal, then gently flatten each bun.
Heat oil in a skillet. Place buns seam-side down and pan-fry until bottoms are golden brown, about 4–5 minutes.
Flip the buns, add a splash of water (about 1 tablespoon per bun), cover the pan, and steam until the water evaporates and buns are fully cooked, around 5–6 minutes.
Serve hot with soy-based dipping sauce or chili oil.