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For this tasty dish, gather these key ingredients: - 1 small head of green cabbage - 2 cups cooked and cooled noodles (like rice noodles or soba) - 1 cup grated carrots - 1/2 cup chopped green onions - 1/2 cup minced mushrooms (shiitake or button) These ingredients create a great mix of flavors and textures. The cabbage gives a nice crunch, while the noodles add heartiness. You will also need: - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 teaspoon sesame oil - 1 tablespoon minced ginger - 1 clove garlic, minced - Salt and pepper, to taste - 2 tablespoons vegetable oil (for frying) These oils and seasonings enhance the dish's flavor. Soy sauce adds a savory touch, while ginger and garlic give it a warm kick. To finish your Pan-Fried Cabbage Noodle Buns, consider these garnishes: - Sesame seeds Sprinkling sesame seeds on top can add a nice crunch. You can also serve with soy sauce or chili dipping sauce for extra flavor. Enjoy creating this delicious dish! {{ingredient_image_2}} To start, bring a large pot of salted water to a boil. Once it's bubbling, take the whole head of cabbage and carefully place it in the pot. Blanch the cabbage for 2-3 minutes. The leaves should soften but stay firm. After that, use tongs to lift the cabbage out and drop it into a bowl of ice water. This stops the cooking. Once cooled, gently peel off the leaves and lay them on a clean kitchen towel. In a big mixing bowl, combine the cooked noodles, grated carrots, chopped green onions, and minced mushrooms. Add the soy sauce, sesame oil, minced ginger, and garlic to the bowl. Mix it all well so the flavors blend. Taste the mixture and add salt and pepper as needed to make it just right. Grab a cabbage leaf and place a spoonful of the noodle filling in the center. Fold the sides over the filling, then roll it up tightly from the bottom. This forms your bun shape. Keep doing this until you use all the filling. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, lay the cabbage buns seam-side down in the skillet. Be careful not to crowd the pan. Fry them for about 5 minutes or until the bottoms are golden brown. Then, gently flip the buns over and fry for another 4-5 minutes, until they are crispy and golden on the other side. After frying, place the buns on a plate lined with paper towels to soak up any extra oil. Serve the cabbage noodle buns hot. You can sprinkle sesame seeds on top for extra crunch. For added flavor, pair them with soy sauce or a chili dipping sauce for a fun twist. To make the cabbage leaves easy to work with, you must blanch them. Boil a large pot of salted water. Once it boils, place the whole head of cabbage in the water. Blanch it for 2-3 minutes. This softens the leaves just right. After blanching, quickly cool the cabbage in ice water. This stops the cooking and helps the leaves stay firm. When cool, gently peel off the leaves. Use a clean towel to keep them dry. To make the filling burst with flavor, add key seasonings. Use soy sauce and sesame oil for a rich taste. Minced garlic and ginger add a nice kick. Don't forget the salt and pepper! Taste and adjust these seasonings to your liking. For added depth, consider mixing in some fresh herbs or spices. You can even add a bit of chili paste for heat. When frying, a hot pan is key. Heat your skillet on medium heat before adding oil. Use enough oil to coat the bottom but avoid drowning the buns. Lay the cabbage buns seam-side down gently in the pan. Don’t overcrowd the pan; this helps them cook evenly. Fry until golden brown, then flip them carefully. If they stick, wait a minute longer before trying to flip. This simple trick keeps your buns intact and looking great. Pro Tips Choose the Right Cabbage: For the best results, opt for a small head of green cabbage that has firm, tightly packed leaves. This will ensure the leaves are pliable enough for wrapping without tearing. Cool Noodles Properly: Make sure your noodles are cooled completely before mixing them with the filling. This prevents the mixture from becoming mushy and helps maintain the texture of your buns. Fry in Batches: To achieve that perfect golden-brown crust, don’t overcrowd the skillet. Fry the buns in batches, allowing enough space for each to cook evenly. Experiment with Fillings: Feel free to get creative with your filling! You can add proteins like tofu or chicken, or incorporate different vegetables based on your preferences for a unique twist. {{image_4}} You can easily make these buns gluten-free. Use rice noodles instead of wheat noodles. Also, choose tamari instead of soy sauce. This swap keeps the flavor and makes it safe for those with gluten issues. Want to add some protein? You can mix in some cooked chicken, shrimp, or tofu. Just chop them small so they fit well in the bun. This gives your meal more texture and makes it filling. For a vegetarian or vegan option, skip the meat and use mushrooms for extra flavor. You can also add more veggies like bell peppers or zucchini. This keeps the dish light yet satisfying. You will still enjoy every bite! You can store leftover cabbage noodle buns in the fridge. Place them in an airtight container. They stay fresh for up to three days. When you want to eat them, check for any signs of spoilage. If they smell odd or look off, it's best to toss them. To freeze the buns, first let them cool completely. Then, wrap each bun tightly in plastic wrap. Place them in a freezer bag or container. This helps prevent freezer burn. The buns can stay frozen for up to a month. Remember to label your bag with the date for easy tracking. When it's time to eat your stored buns, you have options. For the oven, preheat it to 350°F (175°C). Bake the buns for about 10-15 minutes until they're hot. You can also use a skillet. Heat a little oil and pan-fry them on medium heat for about 5 minutes. This makes them crispy again. Enjoy your tasty cabbage noodle buns! You can use many noodles for this dish. I like rice noodles and soba noodles. They both hold flavor well. Rice noodles are light and chewy. Soba noodles add a nutty taste. Use whatever you prefer or have on hand. Yes, you can! Make the filling and form the buns earlier in the day. Place them in the fridge. When you're ready to eat, just pan-fry them. They will taste great even after being chilled. Several sauces work well with these buns. Soy sauce adds a salty kick. Chili sauce brings heat and depth. You can also try sweet chili sauce for a nice balance. Experiment to find your favorite! You can change the filling to suit your taste. Add cooked chicken or tofu for protein. You can switch up the veggies, too. Try bell peppers or spinach for new flavors. Just make sure to keep the overall balance of ingredients. In this post, we explored how to make pan-fried cabbage noodle buns. We covered the key ingredients, step-by-step instructions, and important tips. You learned variations for different diets and how to store leftovers. These buns are versatile and fun. Feel free to get creative with your fillings or sauces. Enjoy making this tasty dish that can fit any meal. Delicious cabbage noodle buns await you!

Pan-Fried Cabbage Noodle Buns

Delicious cabbage buns filled with noodles and vegetables, pan-fried to crispy perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 small head green cabbage
  • 2 cups cooked and cooled noodles
  • 1 cup grated carrots
  • 1/2 cup chopped green onions
  • 1/2 cup minced mushrooms
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon minced ginger
  • 1 clove garlic
  • to taste salt and pepper
  • 2 tablespoons vegetable oil
  • optional sesame seeds for garnish

Instructions
 

  • Prepare the Cabbage Leaves: Bring a large pot of salted water to a rolling boil. Carefully submerge the entire head of cabbage in the boiling water and blanch for 2-3 minutes, just until the leaves soften but remain firm enough to handle. Using tongs, remove the cabbage and plunge it into a bowl of ice water to halt the cooking process. Once fully cooled, gently peel off the leaves and set them aside on a clean kitchen towel.
  • Make the Filling: In a spacious mixing bowl, combine the cooled noodles, grated carrots, chopped green onions, minced mushrooms, soy sauce, sesame oil, minced ginger, and garlic. Mix thoroughly to ensure all ingredients are well integrated. Taste the mixture and season with salt and pepper as needed.
  • Assemble the Buns: Take a single cabbage leaf and place a generous spoonful of the noodle filling in the center. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to form a bun shape. Repeat this process until all filling is used.
  • Pan-Fry the Buns: Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully lay the cabbage buns seam-side down in the skillet, making sure not to overcrowd the pan. Fry for approximately 5 minutes or until the bottoms are golden brown. Gently flip the buns over and continue frying the other side for an additional 4-5 minutes, until crisp and golden.
  • Serve: Once the buns are perfectly golden and crispy, transfer them to a plate lined with paper towels to absorb any excess oil.
  • Garnish and Enjoy: Serve the cabbage noodle buns hot, sprinkled with sesame seeds if desired for a delightful crunch. For added flavor, pair with soy sauce or chili dipping sauce to enhance your culinary experience.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword cabbage, noodles, pan-fried, vegetarian