Name: Cabbage Glass Noodles Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 bunch mung bean vermicelli (yields 1 cup after soaking); 1/4 head (12 oz / 350 g) cabbage, sliced into 1/2” (1 cm) pieces (yields about 4 cups after cutting); Pinch of salt; 1 1/2 tablespoons peanut oil (or vegetable oil); 2 dried chili peppers, cut into 3 to 4 pieces (keep them whole for a less spicy dish); 3 cloves garlic, minced; 2 tablespoons light soy sauce; 1/2 teaspoon dark soy sauce; 1/2 teaspoon sugar

Jump to Recipe

Introduction

This Cabbage Glass Noodles Stir Fry is a simple and flavorful dish perfect as a side or light meal. With crunchy cabbage and tender mung bean vermicelli tossed in a savory sauce, it comes together quickly and highlights fresh, vibrant flavors.

A dark gray bowl filled with a stir-fry dish consisting of two main layers: the first layer is chopped, cooked cabbage pieces in light green and pale yellow shades spread evenly across the bowl; the second layer is thin, glossy, brown glass noodles placed on and around the cabbage, with some small red chili pieces scattered for contrast. The bowl is set on a white marbled surface next to a pair of dark brown chopsticks with a spotted pattern resting on the bowl's edge, a folded blue cloth partially visible nearby, and small bowls with salt and pepper slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch mung bean vermicelli (yields 1 cup after soaking)
1/4 head (12 oz / 350 g) cabbage, sliced into 1/2” (1 cm) pieces (about 4 cups)
Pinch of salt
1 1/2 tablespoons peanut oil (or vegetable oil)
2 dried chili peppers, cut into 3 to 4 pieces (keep whole for less spice)
3 cloves garlic, minced
2 tablespoons light soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sugar

Instructions

Step 1: Bring a small pot of water to a boil. Add the dry glass noodles and cook according to package instructions until al-dente. Rinse with tap water to stop cooking and drain. Cut the noodles into 3” (8 cm) strands.
Step 2: In a small bowl, mix the light soy sauce, dark soy sauce, and sugar to prepare the sauce.
Step 3: Heat a large skillet or wok over medium-high heat until hot. Add the peanut oil and swirl to coat the bottom evenly.
Step 4: Add the dried chili peppers and minced garlic to the pan. Stir a few times to release their fragrance.
Step 5: Add the sliced cabbage and a pinch of salt. Stir and cook for 2 to 3 minutes, coating the cabbage evenly with oil until it just starts to become tender.
Step 6: Add the glass noodles and pour the sauce over everything. Stir and cook until the sauce is absorbed and the cabbage is tender. Reduce heat to medium-low and taste the cabbage. Add more salt if needed. Transfer to a plate and serve hot as a side dish.

Tips & Variations

For a milder dish, keep the dried chili peppers whole or remove them after cooking.
Add sliced mushrooms or shredded carrots for extra texture and color.
Substitute peanut oil with sesame oil for a nuttier flavor, but add it near the end to avoid burning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat until heated through to preserve the cabbage’s texture.

How to Serve

The dish shows a single layer of dark brown, glossy glass noodles that are soft and slightly tangled, mixed with light green and pale white pieces of cooked cabbage, roughly chopped and unevenly spread across the plate. Scattered within the noodles and cabbage are small pieces of dried red chili peppers adding pops of red color. The food is served in a deep white bowl with a slightly rough texture, placed on a white marbled surface with a pair of wooden chopsticks resting on the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice noodles instead of mung bean vermicelli?

Fresh rice noodles can work but have a different texture and cooking time. Adjust cooking accordingly to avoid overcooking and becoming mushy.

How spicy is this dish?

The spice level depends on how you use the dried chili peppers. Keeping them whole reduces heat, while cutting them into pieces releases more spiciness. Adjust to your preference.