Cabbage Glass Noodles Stir Fry (Print Version)
Glass noodles stir-fried with tender cabbage, garlic, and chili in a savory soy-based sauce.
# Ingredients:
→ Main
01 -
1 bunch mung bean vermicelli
02 -
12 oz cabbage, sliced into 1/2 inch pieces
03 -
Pinch of salt
04 -
1 1/2 tablespoons peanut oil
05 -
2 dried chili peppers, cut into 3 to 4 pieces
06 -
3 cloves garlic, minced
→ Sauce
07 -
2 tablespoons light soy sauce
08 -
1/2 teaspoon dark soy sauce
09 -
1/2 teaspoon sugar
# Instructions:
01 -
Bring a small pot of water to a boil. Add mung bean vermicelli and cook until just al dente according to package instructions. Rinse thoroughly with cold tap water to stop cooking and drain well. Using kitchen shears, cut noodles into 3 inch strands.
02 -
In a small bowl, whisk together light soy sauce, dark soy sauce, and sugar until the sugar fully dissolves. Set aside.
03 -
Heat a large skillet or wok over medium-high heat until hot. Pour in peanut oil and swirl to coat the base. Add dried chili peppers and minced garlic. Stir constantly for about 30 seconds until aromatic.
04 -
Add cabbage and a pinch of salt to the aromatics. Stir-fry for 2 to 3 minutes, ensuring cabbage is evenly coated with oil and just starting to soften.
05 -
Introduce glass noodles to the pan and pour the prepared sauce over. Stir and cook for 2 to 3 minutes until the sauce is fully absorbed and the cabbage turns tender.
06 -
Reduce heat to medium-low. Taste and adjust salt if required. Transfer to a serving plate and present hot as a side dish.
# Notes:
01 -
Ensure not to overcook noodles to maintain their delicate texture. Adjust chili pepper quantity for desired spice level.