Name: Pan-Fried Cabbage and Noodle Buns
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Chinese-Inspired
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 2/3 cup warm water (plus more if needed); 1 tablespoon oil; 2 cups shredded green cabbage; 1/2 cup shredded carrots; 1/2 cup cooked noodles (e.g., ramen or rice noodles); 1/2 teaspoon sesame oil; 1 tablespoon soy sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon white pepper; 1/4 teaspoon salt (adjust to taste); 1 green onion, finely chopped; 1 tablespoon neutral oil (for pan-frying); 1/4 cup water (for steaming)

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Crispy on the outside and packed with savory vegetables and noodles on the inside, these Pan-Fried Cabbage and Noodle Buns are a comforting twist on classic Chinese bao. I love how they come together with a simple dough and a flavorful vegan filling that hits all the right notes—umami, peppery, and just a bit sweet from the carrots. They make a great handheld snack or light meal that’s fun to make and even more satisfying to eat.

Pan-Fried Cabbage and Noodle Buns

Ingredients

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

Dough:

2 cups all-purpose flour

½ teaspoon salt

⅔ cup warm water (plus more if needed)

Filling:

1 tablespoon oil

2 cups shredded green cabbage

½ cup shredded carrots

½ cup cooked noodles (e.g., ramen or rice noodles)

½ teaspoon sesame oil

1 tablespoon soy sauce

½ teaspoon garlic powder

¼ teaspoon white pepper

¼ teaspoon salt (adjust to taste)

1 green onion, finely chopped

For pan-frying:

1 tablespoon neutral oil

¼ cup water (for steaming)

Directions

I start by mixing the flour and salt in a large bowl. I gradually add warm water, kneading until a smooth dough forms. Then I cover it and let it rest for 30 minutes.

While the dough rests, I heat oil in a pan over medium heat. I sauté the cabbage and carrots for about 3–4 minutes until they’re just softened.

I stir in the noodles, soy sauce, sesame oil, garlic powder, white pepper, salt, and green onion. I cook it for another 2 minutes, then let the filling cool.

Once the dough has rested, I divide it into 8 equal pieces and roll each one into a small circle.

I place a spoonful of filling in the center of each circle and gather the edges, pinching them to seal into a bun.

I heat neutral oil in a non-stick skillet over medium heat and place the buns seam-side down. I cook them for 2–3 minutes until the bottoms are golden brown.

I pour in ¼ cup water, cover the skillet, and let the buns steam for 6–8 minutes until the water evaporates and the buns are fully cooked.

I remove the lid and let them crisp up again for 1–2 minutes before serving.

Servings and timing

Servings: 8 buns

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Calories: Around 190 kcal per bun

Variations

I sometimes swap green cabbage for Napa cabbage for a softer texture.

For a spicy kick, I mix in some chili flakes or chili oil into the filling.

I like using soba noodles or udon instead of ramen for a different texture.

For extra protein, I occasionally add finely crumbled tofu or tempeh to the mix.

I’ve also tried using whole wheat flour in the dough for a nuttier flavor.

Storage/Reheating

I store leftover buns in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them again for a few minutes until warmed through and crispy, or steam them gently to soften them up. I avoid microwaving them since it makes the texture a bit chewy.

FAQs

What type of noodles work best for the filling?

I usually use ramen or thin rice noodles, but any cooked noodle that’s not too soft works well. I avoid using overcooked noodles as they can get mushy inside the bun.

Can I make these buns ahead of time?

Yes, I prepare the dough and filling ahead of time and store them separately. I assemble and cook the buns fresh when I'm ready to eat.

Are these buns freezer-friendly?

Absolutely. I freeze them after assembling but before cooking. When I’m ready to eat, I pan-fry and steam them straight from frozen—just a few extra minutes in the pan does the trick.

Can I bake them instead of pan-frying?

Baking doesn’t give the same crispy bottom as pan-frying, but it works in a pinch. I brush them with oil and bake at 375°F (190°C) for about 20 minutes.

What dipping sauces go well with these buns?

I like serving them with soy sauce, chili oil, or a mix of soy sauce, vinegar, and garlic. Even hoisin or peanut sauce works if I want something sweeter or creamier.

Conclusion

Pan-Fried Cabbage and Noodle Buns are one of those recipes that feel both comforting and exciting to make. I love the contrast between the crispy exterior and the savory, veggie-packed center. Whether I’m serving them as a snack, appetizer, or light dinner, they’re always a hit and surprisingly easy to customize. These buns are a great way to experiment with flavors, textures, and fillings—all while keeping things plant-based and satisfying.

📖 Recipe:

Pan-Fried Cabbage and Noodle Buns

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Author: Cheryl
Total Time: 1 hour
Yield: 8 buns
Diet: Vegan

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Description

Crispy on the outside and packed with a savory mix of cabbage, carrots, and noodles, these pan-fried cabbage and noodle buns offer a comforting, plant-based twist on classic Chinese bao. Perfect as a snack or light meal, they’re flavorful, fun to make, and highly customizable.

Instructions

In a large bowl, mix the flour and salt. Gradually add warm water and knead until a smooth dough forms. Cover and let rest for 30 minutes.
While the dough rests, heat 1 tablespoon oil in a pan over medium heat. Sauté cabbage and carrots for 3–4 minutes until slightly softened.
Stir in the noodles, soy sauce, sesame oil, garlic powder, white pepper, salt, and green onion. Cook for another 2 minutes. Let the filling cool.
Divide the rested dough into 8 equal pieces. Roll each piece into a small circle.
Place a spoonful of filling in the center of each circle. Gather and pinch the edges to seal into a bun.
Heat neutral oil in a non-stick skillet over medium heat. Place buns seam-side down and cook for 2–3 minutes until the bottoms are golden brown.
Pour in ¼ cup water, cover the skillet, and steam the buns for 6–8 minutes until the water evaporates and buns are fully cooked.
Remove the lid and let the buns crisp up again for 1–2 minutes. Serve warm.