Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
1 tablespoon vegetable oil, 1 medium onion
Add the shredded cabbage to the skillet and cook for another 8-10 minutes, or until the cabbage is tender and slightly wilted.
4 cups shredded green cabbage
Stir in the soy sauce, sesame oil, sugar, and white pepper. Mix well to combine all the flavors. Remove from heat and set aside to cool slightly.
1/4 cup low-sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon ground white pepper
In a large bowl, combine the cooked noodles, beaten egg, and 1/4 cup of all-purpose flour. Mix well until the noodles are evenly coated.
8 ounces cooked wheat noodles, 1 large egg, 1/4 cup all-purpose flour
Add the cooled cabbage mixture to the noodle mixture and mix gently until everything is well combined.
Dust your hands with flour and take about 1/2 cup of the noodle mixture. Form it into a round patty shape. Repeat until all the mixture is used.
1/4 cup all-purpose flour
Heat 1 tablespoon of vegetable oil in the same skillet over medium heat. Place half of the buns in the skillet (don't overcrowd).
1 tablespoon vegetable oil, 2 tablespoons vegetable oil
Cook for 3-4 minutes per side, or until the buns are golden brown and crispy. Repeat with the remaining oil and buns.
2 tablespoons vegetable oil
Serve the Pan Fried Cabbage Noodle Buns immediately and enjoy! They are fantastic on their own or with a dipping sauce of your choice.
