These Pan-Fried Cabbage and Noodle Buns are crispy on the outside, flavorful on the inside, and make a perfect appetizer or side dish. The savory combination of tender cabbage and noodles creates a delightful texture contrast that’s sure to become a family favorite.
Why You’ll Love This Recipe
These cabbage and noodle buns are remarkably versatile and satisfying. They’re perfect as an appetizer, side dish, or even light main course when paired with a dipping sauce. The golden-brown exterior gives way to a savory interior filled with the umami flavors of soy sauce and aromatic ginger. Not only are they delicious, but they’re also an excellent way to use leftover noodles and incorporate more vegetables into your diet. Plus, they come together in just 30 minutes, making them ideal for busy weeknights or impromptu gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked noodles serve as the binding base for these buns, providing structure and a satisfying chew. You can use any type of noodles you have on hand—ramen, spaghetti, or rice noodles all work wonderfully.
Cabbage adds a pleasant crunch and mild sweetness that softens as it cooks. The finely chopped texture integrates perfectly with the noodles, ensuring each bite has the right balance of ingredients.
Onion contributes aromatic sweetness that forms the flavor foundation. When sautéed, it releases its natural sugars, enhancing the overall taste profile of the dish.
Soy sauce delivers that essential umami depth and saltiness. It’s the key seasoning element that ties all the flavors together.
Sesame oil provides a distinctive nutty aroma that’s characteristic of many East Asian dishes. A little goes a long way in adding complexity to the flavor profile.
Ginger brings a warm, spicy freshness that cuts through the richness of the fried exterior. It pairs perfectly with the cabbage and adds a pleasant zing.
Garlic adds its trademark pungent flavor that mellows as it cooks, becoming sweet and aromatic.
Black pepper provides a gentle heat that enhances all the other flavors without overwhelming them.
Cornstarch helps bind the mixture and creates that perfectly crispy exterior when fried. It’s essential for achieving the right texture.
All-purpose flour works with the cornstarch to create a light coating that becomes golden and crispy when pan-fried.
Oil for frying should have a high smoke point—vegetable, canola, or peanut oil are all excellent choices for achieving that perfect golden crust.
Directions
- In a skillet, heat sesame oil over medium heat and sauté onion, ginger, and garlic for 2-3 minutes.
- Add the cabbage and soy sauce, cooking for 5-7 minutes, or until cabbage softens.
- Add cooked noodles to the cabbage mixture, along with black pepper, and stir to combine.
- In a bowl, mix flour and cornstarch.
- Shape the noodle-cabbage mixture into small buns and coat lightly in the flour mixture.
- Heat oil in a frying pan and cook the buns for 3-4 minutes on each side, until golden and crispy.
- Serve immediately with a dipping sauce of your choice.
Servings and Timing
This recipe yields 4 servings, making approximately 8-10 buns depending on size. Each serving contains about 180 calories. The entire dish comes together in just 30 minutes—10 minutes for prep and 20 minutes for cooking—making it perfect for weeknight meals or quick appetizers when entertaining.
Variations
Spicy Version: Add 1-2 teaspoons of chili flakes or a tablespoon of sriracha to the cabbage mixture for a spicy kick.
Protein-Packed: Mix in 1 cup of cooked ground pork, chicken, or firm tofu before forming the buns.
Vegetable Medley: Add 1/2 cup of grated carrots, corn kernels, or finely diced bell peppers to increase the vegetable content.
Gluten-Free Option: Use rice noodles and replace the all-purpose flour with rice flour or a gluten-free flour blend.
Baked Alternative: For a lighter version, brush the buns with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Storage/Reheating
Refrigeration: Store cooled leftover buns in an airtight container in the refrigerator for up to 3 days.
Freezing: These buns freeze beautifully. Place them on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
Reheating from Refrigerated: For best results, reheat in a skillet with a small amount of oil over medium heat for 2-3 minutes per side until heated through and crispy again. Alternatively, reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes.
Reheating from Frozen: No need to thaw! Place the frozen buns in a 375°F (190°C) oven for 10-12 minutes, or reheat in an air fryer at 350°F (175°C) for 8-10 minutes until hot and crispy.
FAQs
Can I use different types of noodles for this recipe?
Yes, you can use virtually any type of cooked noodles for this recipe. Ramen, udon, soba, egg noodles, and even spaghetti work well. Just ensure they’re cooked al dente, as they’ll continue to soften slightly during the pan-frying process.
How do I keep the buns from falling apart?
The key is to ensure your cabbage is well-cooked and the mixture has cooled slightly before forming the buns. If the mixture seems too loose, add a little more flour to the mix itself (not just the coating) to help bind everything together.
Can I make these ahead of time?
Yes! You can prepare the cabbage-noodle mixture up to a day in advance and keep it refrigerated. Form and fry the buns just before serving for the best texture. Alternatively, you can fully prepare the buns, refrigerate them, and reheat as directed in the storage section.
What dipping sauces pair well with these buns?
These buns are versatile and pair well with many sauces. Try a simple mixture of soy sauce, rice vinegar, and a dash of chili oil, or a sweet chili sauce. Sriracha mayo, hoisin sauce, or even a tangy ponzu sauce would complement them nicely.
Is there a way to make these less oily?
For a lighter version, you can pan-fry them using just a thin layer of oil, or try the baked variation mentioned above. Using an air fryer is another excellent option—cook at 375°F (190°C) for 8-10 minutes, turning halfway through.
Can I add meat to these buns?
Absolutely! Ground pork, chicken, or beef makes a delicious addition. Cook the meat before adding it to the cabbage mixture, and ensure it’s well-drained to prevent excess moisture.
My mixture is too wet to form buns. What should I do?
If your mixture is too wet, add additional flour or breadcrumbs, one tablespoon at a time, until it reaches a consistency that holds together. Also, letting the mixture cool completely can help it firm up.
How finely should I chop the cabbage?
Aim for pieces about the size of confetti—roughly 1/4 inch in size. If the pieces are too large, the buns may not hold together well; if too fine, you’ll lose the pleasant texture contrast.
Can I use pre-shredded cabbage?
Pre-shredded cabbage can be a time-saver, though you might want to chop it a bit finer for better cohesion in the buns. Coleslaw mix can also work in a pinch—just omit any carrots if you prefer to stick to the original recipe.
How do I know when the oil is hot enough for frying?
The oil is ready when a small pinch of flour sizzles immediately upon contact. Alternatively, if you have a thermometer, aim for about 350°F (175°C). If the oil is too hot, the outside will burn before the inside warms through; if too cool, the buns will absorb too much oil and become greasy.
Conclusion
These Pan-Fried Cabbage and Noodle Buns bring together simple ingredients to create something truly special. Their crispy exterior gives way to a flavorful, tender filling that’s both satisfying and versatile. Whether served as an appetizer, side dish, or main course, they’re sure to impress with their unique texture and savory taste profile. The recipe’s flexibility allows you to customize it based on what you have available or your dietary preferences, making it a reliable addition to your recipe collection. Give these buns a try the next time you’re craving something different yet comforting—they might just become your new favorite way to enjoy cabbage and noodles.
Print
Pan-Fried Cabbage and Noodle Buns
Pan-Fried Cabbage and Noodle Buns are crispy, golden treats made with cabbage, noodles, and flavorful seasonings, perfect as a snack or appetizer.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups cooked noodles
- 1/2 head cabbage, finely chopped
- 1/2 onion, chopped
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 1/2 tsp garlic, minced
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 1/4 cup all-purpose flour
- Oil for frying
Instructions
- In a skillet, heat sesame oil over medium heat and sauté onion, ginger, and garlic for 2-3 minutes.
- Add the cabbage and soy sauce, cooking for 5-7 minutes, or until cabbage softens.
- Add cooked noodles to the cabbage mixture, along with black pepper, and stir to combine.
- In a bowl, mix flour and cornstarch.
- Shape the noodle-cabbage mixture into small buns and coat lightly in the flour mixture.
- Heat oil in a frying pan and cook the buns for 3-4 minutes on each side, until golden and crispy.
- Serve immediately with a dipping sauce of your choice.
Notes
- For extra crispiness, ensure the oil is sufficiently hot before frying.
- You can use any type of noodles, such as rice noodles or ramen.
- Feel free to add other spices or vegetables for variation.
- These buns pair well with soy-based dipping sauces or chili oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack/Appetizer
- Method: Pan-frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
