Cabbage and Glass Noodles Stir-Fry
A simple, savory stir-fry made with glass noodles,cabbage, and a light soy sauce blend. This dish is easy to prepare and makes ahealthy, delicious meal.
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.
Nutrition
Calories: 222kcal
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