In a bowl, combine flour and salt, then slowly add warm water until dough forms.

Knead dough for 5–7 minutes until smooth, then cover and rest 20 minutes.

Heat oil in a skillet over medium heat, then sauté garlic and ginger until fragrant.

Add shredded cabbage to the pan and cook until slightly softened but still bright.

Stir in cooked egg noodles, soy sauce, sesame oil, rice vinegar, and black pepper, tossing to combine.

Remove from heat and fold in chopped green onions, letting filling cool slightly.

Divide dough into equal pieces and roll each into a small circle.

Place a spoonful of filling in the center of each dough circle.

Fold dough up around filling, pinching seams to seal like a bun.

Heat 2–3 tbsp vegetable oil in a large skillet over medium heat.

Place buns seam side down, cooking until golden brown on one side.

Add a splash of water to the pan and cover to steam buns until cooked through.

Remove lid and let buns crisp up again before serving.