Go Back
Cabbage Glass Noodles Stir Fry

Cabbage Glass Noodles Stir Fry for Quick, Scrumptious Comfort

A delightful and quick Cabbage Glass Noodle Stir Fry featuring mung bean noodles and crunchy cabbage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 126
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 200 grams Mung Bean Vermicelli Substitute with rice vermicelli if needed.
For the Vegetables
  • 2 cups Cabbage Napa cabbage recommended.
  • 2 pieces Dried Chili Peppers Omit for a milder taste.
  • 4 cloves Garlic Minced.
For the Sauce
  • 3 tablespoons Light Soy Sauce Swap with tamari for gluten-free.
  • 1 tablespoon Dark Soy Sauce Optional.
  • 1 teaspoon Sugar Adjust to taste.
For Cooking
  • 2 tablespoons Peanut Oil (or Vegetable Oil) Use any neutral cooking oil.
  • 1 teaspoon Salt Adjust to taste.

Equipment

  • large skillet
  • pot
  • Small bowl
  • kitchen scissors

Method
 

Step-by-Step Instructions
  1. Boil a pot of water over high heat. Add dry mung bean vermicelli and cook for about 4-5 minutes until al dente, then drain and rinse under cold water.
  2. In a small bowl, combine light soy sauce, dark soy sauce, and sugar to create the sauce. Stir well until the sugar is dissolved.
  3. Heat 2 tablespoons of peanut oil in a skillet over medium-high heat until shimmering.
  4. Add dried chili peppers and minced garlic to the oil; stir-fry for about 30 seconds until fragrant.
  5. Add shredded cabbage and a pinch of salt; stir-fry for about 2-3 minutes until the cabbage is tender yet crisp.
  6. Add the soaked glass noodles and sauce to the pan; gently toss to combine and cook for another 2-3 minutes.
  7. Taste and adjust the seasoning by adding more salt if needed, then serve hot.

Notes

For best results, soak noodles properly and preheat the oil before adding ingredients. Store leftovers in an airtight container for up to 2 days.