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

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Introduction

This Cabbage Glass Noodles Stir Fry is a light and flavorful dish that combines tender cabbage with delicate mung bean vermicelli. It’s quick to prepare and makes a perfect side or a light meal on its own. The subtle heat from dried chili peppers adds a nice kick without overwhelming the dish.

A bowl filled with glass noodles and large pieces of pale green cabbage, mixed with small red chili pieces, creating a glossy and shiny texture. The noodles are translucent brown, twisted and spread evenly through the cabbage layers, which show a soft and slightly cooked texture. The bowl is dark and textured, resting on a white marbled surface with wooden chopsticks placed on its edge. A white cloth is partly visible next to the bowl, along with small white and brown containers filled with coarse salt 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 (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

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 them under tap water to stop the cooking, drain well, and cut into 3” (8 cm) strands.
Step 2: Mix the light soy sauce, dark soy sauce, and sugar in a small bowl to create 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, stirring frequently for a few seconds until fragrant but not burnt.
Step 5: Add the sliced cabbage and a pinch of salt. Stir-fry for 2 to 3 minutes, coating the cabbage with oil, until it just begins to soften.
Step 6: Add the cooked glass noodles and pour in the prepared sauce. Stir-fry together until the sauce is absorbed and the cabbage is tender. Reduce heat to medium-low, taste, and adjust seasoning with a little more salt if needed. Serve hot as a side dish.

Tips & Variations

For a spicier dish, keep the dried chili peppers cut and stirred in. For milder flavor, leave them whole or remove before serving.
Try adding sliced shiitake mushrooms or shredded carrots for more texture and color.
Use vegetable oil if peanut oil is unavailable to keep it neutral in flavor.
Soak the noodles longer if you want softer glass noodles, but avoid overcooking during boiling to prevent mushiness.

Storage

Store any leftover stir fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid reheating too long to keep the cabbage from becoming overly soft.

How to Serve

The dish is a bowl filled with glossy, dark brown glass noodles that form small twisted bundles scattered evenly across the bowl. Mixed among the noodles are layered pieces of pale green and white cooked cabbage, with some parts slightly translucent and others solid, adding a leafy texture. Bright red dried chili peppers punctuate the dish, adding bright pops of color against the more muted earth tones. The bowl is a dark ceramic with a rough texture, sitting on a white marbled surface, and dark wooden chopsticks rest on the side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this stir fry?

Yes, although mung bean vermicelli is traditional, you can substitute with rice noodles or thin wheat noodles. Adjust cooking times accordingly to avoid overcooking.

Is this dish vegan and gluten-free?

It is naturally vegan, but to make it gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.