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This Cabbage Glass Noodles Stir Fry is a favorite for cozy evenings when you crave something quick, vibrant, and nourishing. The cabbage softens into sweet ribbons, glass noodles soak up all the savory sauce, and the dried chili peppers give the whole dish a subtle buzz of warmth. This recipe is built for busy weeknights but always delivers a restaurant-worthy taste.
My family loves this dish when we need something light but satisfying. The day I made two batches because they inhaled the first one will always be a highlight in my book.
Ingredients
- Mung bean vermicelli: these noodles are clear and springy and really soak up sauce Look for the kind that cooks up translucent and snappy Avoid those with lots of added starch
- Cabbage: choose a head with tight crisp leaves Green or Napa cabbage both work I prefer green since it brings a gentle sweetness
- Salt: just a touch to season the cabbage and balance the flavors Use sea salt for fresher flavor if you have it
- Peanut oil: lends a deep aroma and creates the best stir fry gloss You can sub neutral oil but peanut is traditional
- Dried chili peppers: these provide mild heat breaking them into pieces adds more fragrance Use fresher ones for better taste
- Garlic: minced fresh garlic gives the dish its backbone opt for plump unblemished cloves
- Light soy sauce: salty and tangy it forms the base of the sauce Choose naturally brewed varieties for better depth
- Dark soy sauce: adds a touch of color and caramel undertone Go for one that pours thickly
- Sugar: just a small pinch helps round everything out
Instructions
- Prepare the Glass Noodles:
- Bring a small pot of water to a brisk boil Add the dry glass noodles and cook them according to the package instructions It usually takes just a few minutes When they feel al dente rinse immediately under cold tap water to stop cooking and drain well Use kitchen scissors to snip them into shorter strands about as long as your hand
- Mix the Sauce:
- In a small bowl stir together the light soy sauce dark soy sauce and sugar until everything dissolves Set this near your stovetop
- Sizzle the Aromatics:
- Heat a large skillet or wok over medium-high until you see a hint of shimmer from the heat Pour in the peanut oil and tilt the pan so the bottom is thoroughly coated Toss in the cut dried chili peppers and minced garlic Stir for about thirty seconds until the kitchen smells fragrant but do not let the garlic take on color
- Cook the Cabbage:
- Add the sliced cabbage and a pinch of salt Toss quickly in the oil and aromatics Stir fry for two to three minutes keeping the heat high The cabbage should brighten in color and just begin to soften but do not let it wilt all the way
- Combine Noodles and Sauce:
- Add the drained glass noodles on top and pour in your prepared sauce Grab tongs or chopsticks and toss everything together Stir and cook until the sauce is mostly absorbed the noodles have turned glossy and the cabbage tastes tender yet still has a bit of crunch
- Taste and Finish:
- Lower the heat to medium-low Taste a piece of cabbage If it feels underseasoned sprinkle in a bit more salt Stir for another minute Plate the stir fry while it is hot and serve immediately as a side or as a light meal
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The magic here is always in the dried chili peppers Lightly toasting them brings out smoky depth without overwhelming heat I adore the way the cabbage releases all its sweetness after just a few minutes in the wok My children always sneak pieces from the pan before I can plate the meal
Storage tips
If you have leftovers scoop them into a sealed container as soon as they cool Store them in the fridge up to two days For reheating sprinkle with a few drops of water and warm in a covered pan on low so the noodles regain their bounce
Ingredient substitutions
No peanut oil Use light sesame or a neutral oil No cabbage Try shredded Brussels sprouts or bok choy instead If you do not like much heat use a single chili and remove the seeds or skip them entirely Gluten sensitivity Use a wheat-free tamari in place of soy sauce
Serving suggestions
This pairs beautifully with grilled tofu or thinly sliced chicken for a bigger meal For potlucks I like to serve it topped with a sprinkle of toasted sesame seeds and scallions You can also tuck it inside lettuce leaves for a fun appetizer
Cultural and historical context
Cabbage and glass noodles are everyday staples in many Chinese home kitchens Quick stir fries like this one appear at weeknight meals and festival spreads alike The dish is a classic for Lunar New Year because its long noodles symbolize good fortune
Seasonal adaptations
Slice in fresh snap peas during spring Add carrots and bell peppers for summer color Mix in shiitake mushrooms for extra depth during autumn
Success Stories
A friend of mine cooked this for her family after traveling and now it is their Monday night tradition I get messages every few months from readers who love how flexible and affordable the recipe is
Freezer Meal Conversion
While this dish is best fresh you can portion it into single servings and freeze for up to two weeks Thaw in the fridge overnight and warm gently For best texture undercook the noodles slightly if you plan to freeze
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This vibrant stir fry delivers so much flavor with little effort. Each bite is tender, punchy and sure to become a comforting staple.
Frequently Asked Questions
- → Can I substitute different noodles for mung bean vermicelli?
Yes, you may use other glass noodles or vermicelli, but cooking times may vary. Rice noodles also work well.
- → What makes the stir fry flavorful?
Garlic and dried chili peppers infuse the oil with aroma, while the soy sauce blend adds savory depth.
- → How do I prevent the noodles from becoming mushy?
Cook the noodles until just al-dente, rinse with cold water, and add them at the end to avoid overcooking.
- → Is this dish spicy?
The dried chili peppers add mild heat, but you can adjust the quantity to suit your spice preference.
- → What is the ideal way to serve this dish?
Serve hot as a side or a light main, paired with other Asian-style dishes or steamed rice.
- → Can I add protein or extra vegetables?
Absolutely! Add tofu, shredded chicken, or extra veggies like carrots or bell peppers for variation.