The aroma of a bustling Taiwanese street market fills my senses as I savor every bite of these delightful Vegan Pan-Fried Cabbage and Noodle Buns. The crispy golden crust gives way to a warm, savory mixture of shredded cabbage, tender vermicelli noodles, and an array of colorful vegetables, making these buns a comfort food that you’ll crave again and again. Not only are they a healthy vegan twist on a classic street food favorite, but they’re also freezer-friendly, allowing you to enjoy this deliciousness anytime. Whether you’re cooking for friends or just treating yourself, these buns are sure to impress without taking up all your time in the kitchen. Ready to try your hand at making these delectable bites? Let’s dive into this easy recipe!

Why are these buns a must-try?

Irresistible Flavor: Each bun boasts a delightful combination of savory cabbage and tender vermicelli, creating a dish that’s bursting with flavor. Crunchy outside, soft inside – a textural paradise!

Easy Preparation: With simple ingredients and straightforward steps, these buns are perfect for both seasoned chefs and home cooks. Freeze for later enjoyment, making meal planning a breeze!

Crowd-Pleasing Appeal: Impress your family and friends with these delicious bites. Serve them alongside a soy sauce dip for an extra flavor kick! If you enjoy vibrant dishes like our Shrimp Corn Soup, you’ll love these buns!

Cultural Fusion: Experience the best of Taiwanese street food right at home. Immerse yourself in a world of vegan comfort food with this easy, nutritious recipe. Whether for lunch, dinner, or snacks, these are guaranteed to become a household favorite!

Pan-Fried Cabbage and Noodle Buns Ingredients

For the Dough

All-Purpose Flour – Provides structure and chewy texture to the buns.
Instant Dry Yeast – Leavens the dough, helping it rise; store in the freezer for future use.
Sugar – Enhances flavor and aids yeast activation for the perfect rise.
Salt – Adds flavor and controls yeast fermentation during the dough-making process.
Roasted Sesame Seeds – Contributes a nutty flavor that elevates the dough’s taste.
Warm Soy Milk (or Non-Dairy Milk) – Hydrates the flour and helps bind the dough together.
Toasted Sesame Oil (or Neutral Oil) – Adds richness and amplifies flavor in the dish.

For the Filling

Raw Shredded Cabbage – The star of the filling, adding delightful crunch and moisture.
Vermicelli Noodles – Provides substance; make sure to cook them before adding to the filling.
Carrot – Adds natural sweetness and a splash of color to the filling.
Chopped Scallions or Chives – Introduces a fresh, mild onion flavor that complements the other ingredients.
Soy Sauce – Enhances the umami of the filling, making each bite savory and satisfying.
Salt – Adjust to taste to enhance the filling’s overall flavor.

These Pan-Fried Cabbage and Noodle Buns are not only easy to make but also packed with delicious flavors that will keep you coming back for more!

Step‑by‑Step Instructions for Vegan Pan-Fried Cabbage and Noodle Buns

Step 1: Prepare the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of instant dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Create a well in the center and pour in 1 cup of warm soy milk and 2 tablespoons of toasted sesame oil. Mix vigorously for about 5 minutes until the dough forms. Cover it with a damp towel and let it rise in a warm spot for 2 hours until doubled in size.

Step 2: Cook the Filling
While the dough rises, prepare the filling for the pan-fried cabbage and noodle buns. Soak 100g of vermicelli noodles in hot water for about 5 minutes until soft, then drain and chop finely. In a skillet, heat 2 tablespoons of neutral oil over medium heat. Sauté 2 cups of raw shredded cabbage, 1 shredded carrot, and 2 chopped scallions for 4-5 minutes, until tender. Stir in the chopped noodles, 2 tablespoons of soy sauce, and a pinch of salt, cooking for an additional 2-3 minutes before draining any excess liquid.

Step 3: Prepare the Wrappers
After the dough has risen, gently punch it down to release the air. Divide it into 12 or 16 equal pieces and roll each piece into a ball. On a lightly floured surface, flatten each ball into circles about 3-5 inches in diameter. The wrappers should be thin but sturdy enough to hold the filling. Now, you’re ready to fill them!

Step 4: Make the Buns
Take one wrapper and place a generous spoonful of the filling in the center. Begin to pinch the edges together, working from one side to the other, until fully sealed. Twist the top lightly to ensure closure, making a pleated design for aesthetic appeal. Place each bun on a tray lined with parchment paper or a clean towel to prevent sticking while you prepare the rest.

Step 5: Cook the Buns
Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium heat. Carefully place the buns in the pan with the creased side facing down. Allow them to cook for 4-5 minutes or until the bottoms are a beautiful golden brown. To steam the buns, carefully add about 1 tablespoon of water per bun to the skillet, cover with a lid, and cook for another 5-6 minutes until the water evaporates.

Step 6: Serve
Once the buns are golden brown and steamed, remove them from the skillet and serve hot. For an extra flavorful kick, pair your Vegan Pan-Fried Cabbage and Noodle Buns with a dipping sauce made from soy sauce, a sprinkle of sugar, and chili flakes. Enjoy these delightful bites fresh from the pan!

How to Store and Freeze Pan-Fried Cabbage and Noodle Buns

Fridge: Store cooked pan-fried cabbage and noodle buns in an airtight container for up to 5 days. Reheat them in a pan with a splash of water to keep them moist.

Freezer: Place uncooked buns in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag and store for up to 3 months. Cook from frozen without thawing for best results.

Reheating: To reheat cooked buns, place them in a non-stick pan with a bit of oil and a splash of water, covering with a lid. Heat on medium until warmed through, ensuring they stay soft and delicious.

Wrap Carefully: If storing leftovers, make sure to wrap each bun individually in plastic wrap before placing them in an airtight container to prevent sticking and maintain freshness.

Expert Tips for Perfect Pan-Fried Buns

Warm Environment: Ensure the dough rises in a cozy, warm spot to achieve the best texture for your pan-fried cabbage and noodle buns.

Avoid Overcrowding: Don’t overcrowd the pan while cooking. This can lead to uneven cooking and prevent that delightful crispy crust you crave.

Experiment with Fillings: Feel free to swap in other vegetables or protein sources like tofu for variety in your filling. Don’t limit yourself to just cabbage!

Careful Wrapping: When sealing the buns, avoid stacking the wrappers directly on top of each other to prevent sticking. Use parchment paper or a damp cloth in between.

Watch Cooking Time: Keep an eye on your cooking time; buns should be golden brown. Adjust heat as necessary to avoid burning or undercooking them.

Freezer Friendly: These pan-fried buns can be frozen before cooking! Just cook them directly from frozen, adding a few extra minutes for steaming.

What to Serve with Vegan Pan-Fried Cabbage and Noodle Buns

The perfect complement to these golden, crispy buns awaits, creating a delightful meal experience!

Soy Sauce Dip: A classic pairing that enhances the savory notes of your buns; add a pinch of chili flakes for a kick!
Asian Salad: Fresh veggies and a tangy sesame dressing bring a crunchy contrast to the warm, soft buns.
Steamed Vegetables: Lightly seasoned broccoli, carrots, and snap peas maintain brightness and add nutrition to your meal.
Miso Soup: A warm bowl of miso soup offers a harmonious balance with the flavors of the buns and enhances comfort.
Pickled Radishes: Their tangy crunch provides a refreshing palate cleanser, elevating the overall dining experience.
Chili Oil Drizzle: A touch of chili oil adds depth and spice, making these buns utterly irresistible.
Rice Noodle Soup: Serve alongside for a hearty meal; the soothing broth pairs well with the richness of the buns.
Coconut Milk Smoothie: A sweet, creamy drink that balances the savory flavors, creating a delightful counterpoint.
Traditional Green Tea: The earthy notes cleanse the palate, rounding out the meal beautifully with a touch of warmth.
Fruit Sorbet: For dessert, a light and refreshing sorbet satisfies your sweet tooth without overwhelming the senses.

Make Ahead Options

These Vegan Pan-Fried Cabbage and Noodle Buns are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the dough and filling up to 24 hours in advance; just store them separately in airtight containers in the refrigerator. To maintain quality, cover the dough with a damp towel while it rests, and ensure the filling cools before refrigerating to prevent condensation. When you’re ready to enjoy these delicious buns, simply roll out the dough, fill with the prepped mixture, and follow the cooking instructions. You can also freeze uncooked buns for up to 3 months and cook them directly from frozen for a quick and satisfying meal at any time!

Pan-Fried Cabbage and Noodle Buns Variations

Feel free to get creative with these delightful buns, bringing your own personal touch to each batch!

Rice Noodles: Swap vermicelli for rice noodles to change up the texture. They’re equally delicious and add a fun chewiness.
Extra Veggies: Add bell peppers or mushrooms for a colorful, nutrient-packed filling. Their vibrant flavors will elevate the overall taste.
Tofu Boost: Incorporate crumbled tofu for a protein boost. This option not only fills you up but also adds a nice creaminess to the buns.
Gluten-Free Version: Use gluten-free flour for those with dietary restrictions. Adjust the liquid as needed to get the right dough consistency.
Spicy Kick: Add a bit of chopped fresh chili or a dash of chili oil to the filling for those who like it hot. It’s a great contrast to the other flavors!
Pickled Veggies: For a tangy twist, mix in some chopped pickled vegetables. They add a delightful crunch and a burst of flavor to each bite.
Herb Infusion: Experiment with fresh herbs like cilantro or Thai basil in the filling for an aromatic lift. They bring a garden-fresh taste to your buns.
Sweet Variations: Consider a hint of sweetness by adding finely chopped sugar snap peas. They give a lovely crunch and sweetness that balances the savory filling.

As you make these scrumptious Pan-Fried Cabbage and Noodle Buns, pairs them beautifully with our easy recipes like Shrimp Corn Soup or brighten your meal with a light dish like Light Healthy Broccoli. Enjoy your cooking adventure!

Pan-Fried Cabbage and Noodle Buns Recipe FAQs

What should I look for when selecting cabbage?
Absolutely! When choosing cabbage, opt for heads that feel heavy for their size, with tightly packed leaves. Avoid any that have dark spots all over, which may indicate spoilage. Fresh cabbage should be vibrant and crisp, ensuring that it adds a satisfying crunch to your filling.

How long can I store cooked pan-fried buns in the fridge?
You can store your cooked pan-fried cabbage and noodle buns in an airtight container for up to 5 days. To reheat, add a splash of water in a pan and cover it to maintain moisture while warming them through. This way, they’ll be just as delightful as when you first made them!

Can I freeze uncooked buns, and if so, how?
Yes, you can freeze uncooked buns! Place the assembled buns in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer bag, where they can be kept for up to 3 months. When you’re ready to cook, simply take them out and steam from frozen—no need to thaw!

What if the dough does not rise properly?
If your dough hasn’t risen, first, ensure that your yeast is fresh and active; you can test it by adding it to warm water with sugar and seeing if it foams within 10 minutes. If your environment is too cool, try placing the dough in a warm spot or preheating your oven to 200°F (93°C), turning it off, and placing the dough inside. This gentle warmth will help the dough rise beautifully.

Are these buns suitable for those with gluten allergies?
Absolutely! If you’re gluten-sensitive, substitute all-purpose flour with a gluten-free flour blend. Just be sure to adjust the liquids as necessary; gluten-free doughs can behave differently. For best results, look for gluten-free flour blends that already contain a binding agent, or mix in a bit of xanthan gum to get that perfect texture.

Can I use different vegetables in the filling?
Very! Feel free to get creative with your filling. You can add bell peppers, mushrooms, or even chopped tofu for added protein. Just make sure to sauté any raw ingredients long enough to release excess moisture before adding them to the buns. Enjoy experimenting with flavors!