This Cabbage and Glass Noodles Stir-Fry is a quick, simple, and flavorful dish perfect for a light meal or side dish. Made with crunchy cabbage, mung bean vermicelli, and a savory soy sauce blend, it’s a healthy and satisfying option. The dried chili peppers add a subtle heat, but you can adjust the spice level to suit your taste. This stir-fry is a great way to enjoy fresh vegetables and glass noodles in a dish that’s both light and full of flavor.
Ingredients:
- 1 bundle of mung bean noodles (will yield 1 cup once soaked)
- ¼ head of cabbage (12 oz / 350 g), sliced into ½” (1 cm) pieces (yields about 4 cups after cutting)
- Pinch of salt
- 1½ tablespoons of peanut oil (or any cooking oil of your choice)
- 2 dried chili peppers, cut into 3 to 4 pieces (keep whole for a less spicy dish)
- 3 cloves garlic, minced
For the Sauce:
- 2 tablespoons light soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon sugar
Instructions:
- Soak the Vermicelli: Soak the mung bean vermicelli in warm water for about 10-15 minutes until soft. Drain well and set aside.
- Prepare the Cabbage: Slice the cabbage into ½” (1 cm) pieces. Sprinkle a pinch of salt over the cabbage and toss lightly. Set aside.
- Make the Stir-Fry: Heat 1½ tablespoons of peanut oil in a large skillet or wok over medium heat. Add the dried chili peppers and minced garlic, stirring for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook the Cabbage: Add the sliced cabbage to the skillet. Sauté for 3 to 4 minutes until the cabbage starts to soften while retaining a bit of crunch.
- Add the Vermicelli and Sauce: Stir in the soaked vermicelli noodles. In a tiny bowl, combine the light soy sauce, dark soy sauce, and sugar until well blended. Pour the sauce mixture over the cabbage and noodles. Stir everything together for another 2-3 minutes, ensuring the noodles and cabbage are coated evenly with the sauce.
- Serve: Once everything is well combined and heated through, remove from heat. Serve hot, garnished with extra chili peppers if desired.
Conclusion:
This Cabbage and Glass Noodles Stir-Fry is a quick, satisfying dish that highlights the delicious texture of mung bean vermicelli and cabbage. With a simple soy sauce blend and just a hint of spice, this stir-fry is perfect for a light lunch or as a side dish to complement other meals. Healthy, flavorful, and easy to prepare, it’s a recipe you’ll want to make again and again!
Cabbage and Glass Noodles Stir-Fry
Ingredients
- 1 bundle of mung bean noodles will yield 1 cup once soaked
- ¼ head of cabbage 12 oz / 350 g, sliced into ½” (1 cm) pieces (yields about 4 cups after cutting)
- Pinch of salt
- 1½ tablespoons of peanut oil or any cooking oil of your choice
- 2 dried chili peppers cut into 3 to 4 pieces (keep whole for a less spicy dish)
- 3 cloves garlic minced
For the Sauce:
- 2 tablespoons light soy sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon sugar
Instructions
- Soak the Vermicelli: Soak the mung bean vermicelli in warm water for about 10-15 minutes until soft. Drain well and set aside.
- Prepare the Cabbage: Slice the cabbage into ½” (1 cm) pieces. Sprinkle a pinch of salt over the cabbage and toss lightly. Set aside.
- Make the Stir-Fry: Heat 1½ tablespoons of peanut oil in a large skillet or wok over medium heat. Add the dried chili peppers and minced garlic, stirring for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook the Cabbage: Add the sliced cabbage to the skillet. Sauté for 3 to 4 minutes until the cabbage starts to soften while retaining a bit of crunch.
- Add the Vermicelli and Sauce: Stir in the soaked vermicelli noodles. In a tiny bowl, combine the light soy sauce, dark soy sauce, and sugar until well blended. Pour the sauce mixture over the cabbage and noodles. Stir everything together for another 2-3 minutes, ensuring the noodles and cabbage are coated evenly with the sauce.
- Serve: Once everything is well combined and heated through, remove from heat. Serve hot, garnished with extra chili peppers if desired.