In a mixing bowl, combine 3 cups of all-purpose flour, 1 packet of instant dry yeast, 1 tablespoon of sugar, and a pinch of salt. Make a well in the center and pour in 1 cup of warm soy milk and 2 tablespoons of toasted sesame oil. Mix until a dough forms, then knead for about 5 minutes until smooth. Cover with a damp cloth and let rise in a warm area for 2 hours, or until doubled in size.

While the dough is rising, prepare the filling for your Pan-Fried Cabbage and Noodle Buns. Soak 100 grams of vermicelli noodles in hot water for about 10 minutes until soft, then drain and chop them finely. In a pan over medium heat, heat 2 tablespoons of neutral oil and sauté 1 cup of shredded cabbage, 1 finely grated carrot, and 2 chopped scallions for about 5 minutes, or until softened. Add the chopped noodles and 1 tablespoon of soy sauce, stirring well. Set this mixture aside to cool.

Once the dough has risen, punch it down and divide it into 12 to 16 equal pieces. Roll each piece into a smooth ball and then flatten it into a circle about 3 to 5 inches in diameter on a floured surface.

Place a generous tablespoon of the cooled filling in the center of each wrapper. Gently fold the dough over the filling and pinch the edges securely to seal. Twist the top slightly to create a pleated effect.

Heat a non-stick frying pan over medium heat and add 2 tablespoons of neutral oil. Once hot, place the buns seam-side down in the pan. Cook for about 4-5 minutes, or until the bottoms are golden brown and crisp.

Carefully add about ½ cup of water to the pan, cover with a lid, and steam for 8-10 minutes or until the buns are cooked through and fluffy.

Once cooked, transfer the vegan Pan-Fried Cabbage and Noodle Buns onto a serving plate. Enjoy them hot with your favorite dipping sauce.