Crispy Pan-Fried Cabbage and Savory Noodle Buns
These crispy pan-fried cabbage and savory noodle buns bring a delightful texture juxtaposition of crispy outside and tender inside, ensuring a satisfying bite every time.
Ingredients
Vegetable Base
- 1 head cabbage, shredded Choose a fresh, firm head; green or Napa both work.
- 2 cups cooked noodles (egg or rice noodles) Use leftover egg noodles for a chewier texture or rice noodles for gluten-free.
Flavoring
- 2 tablespoons soy sauce Use regular or low-sodium.
- 1 tablespoon sesame oil Opt for a darker, toasted variety for maximum flavor.
- 1 clove garlic, minced Minced finely or grated.
- 1/2 teaspoon grated ginger
- Salt and pepper to taste
For Frying
- Oil for frying (neutral oil like vegetable, canola, or sunflower)
- Green onions, chopped (for garnish)
Instructions
Preparation
- Heat a large pan over medium heat and add 1–2 tablespoons of neutral oil.
- Add the shredded cabbage and cook, tossing occasionally, until softened and reduced in volume, about 5–7 minutes.
Aromatics
- Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Combine Mixture
- In a bowl, toss cooked noodles with the soy sauce and sesame oil until evenly coated.
- Add the cabbage mixture and season lightly with salt and pepper, then toss to combine.
Forming Buns
- Press the mixture into bun or patty shapes using your hands or a ring mold.
Pan-Frying
- Add more neutral oil to the pan, enough to coat the bottom, and heat over medium-high.
- Fry the formed buns until the bottoms are golden brown and crisp, about 3–4 minutes, then flip and cook the other side the same time.
Serving
- Place buns on paper towels to drain excess oil and serve hot, garnished with chopped green onions.
Notes
These buns are best eaten immediately while the crust is still crisp. A squeeze of fresh lime or a drizzle of chili oil brightens flavors just before serving.