Description
A flavorful and quick stir-fry recipe featuring mung bean glass noodles and tender cabbage, seasoned with garlic, dried chili, and soy sauces for a savory Asian-inspired side dish.
Ingredients
Scale
Produce
- 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
Dried Goods
- 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)
Oils & Sauces
- 1 1/2 tablespoons peanut oil (or vegetable oil)
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
Other
- Pinch of salt
- 1/2 teaspoon sugar
Instructions
- Prepare the noodles: Bring a small pot of water to a boil. Add the dry mung bean glass noodles and cook according to package instructions until al-dente. Rinse with tap water to stop the cooking process and drain thoroughly. Cut the noodles into 3-inch (8 cm) long strands for easier handling during stir-frying.
- Mix the sauce: In a small bowl, combine the light soy sauce, dark soy sauce, and sugar. Stir well until the sugar dissolves to create a balanced savory-sweet sauce.
- Heat the pan: Place a large skillet or wok over medium-high heat and allow it to get hot. Add the peanut or vegetable oil and swirl it to evenly coat the bottom surface of the pan.
- Flavor the oil: Add the dried chili peppers and minced garlic to the hot oil. Stir briefly to release their fragrant aroma but avoid burning them by stirring constantly for about 20-30 seconds.
- Cook the cabbage: Add the sliced cabbage along with a pinch of salt. Stir-fry for 2 to 3 minutes until the cabbage is evenly coated with oil and just begins to soften but remains slightly crisp.
- Add noodles and sauce: Add the prepared glass noodles to the pan and pour the mixed soy sauce over the ingredients. Stir continuously to combine all components and cook until the sauce is mostly absorbed and the cabbage reaches desired tenderness.
- Adjust seasoning and serve: Lower the heat to medium-low and taste the dish. Add a little more salt if needed to balance flavors. Once seasoned to your liking, transfer the stir-fry to a serving plate and serve hot as a delicious side dish.
Notes
- Use light soy sauce for saltiness and dark soy sauce for color and depth of flavor.
- Adjust amount of dried chili peppers based on preferred spice level or omit for a mild dish.
- Be careful not to overcook the cabbage to retain some crunch.
- Peanut oil adds a slight nuttiness, but any neutral vegetable oil can be substituted.
- Glass noodles can be cut shorter for easier eating, as demonstrated in the recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: glass noodles stir fry, cabbage stir fry, mung bean vermicelli, vegetarian Asian side dish, quick stir fry
