In a skillet, heat sesame oil over medium heat. Add chopped onion, minced ginger, and minced garlic, sautéing them for 2 to 3 minutes until fragrant and slightly softened.

Add finely chopped cabbage and soy sauce to the skillet. Continue cooking for 5 to 7 minutes until the cabbage wilts and softens, stirring occasionally.

Add the cooked noodles and black pepper to the cabbage mixture. Stir well to combine all ingredients evenly and heat through.

In a small bowl, mix together the cornstarch and all-purpose flour thoroughly. This mixture will be used to coat the buns before frying.

Using your hands or a spoon, shape the noodle and cabbage mixture into small, compact buns suitable for pan-frying. Lightly coat each bun in the flour and cornstarch mixture to create a crispy outer layer when fried.

Heat a generous amount of oil in a frying pan over medium heat. Fry the coated buns for 3 to 4 minutes on each side or until they turn golden brown and crisp. Turn gently to avoid breaking the buns.

Remove the buns from the pan and place on paper towels to drain excess oil. Serve immediately with a dipping sauce of your choice such as soy sauce, chili sauce, or a garlic dip.