Cabbage Glass Noodles Stir Fry

Ingredients

• 1 bunch mung bean vermicelli ((yields 1 cup after soaking))
• 1/4 head (12 oz) cabbage (, sliced into 1/2” (1 cm) pieces (yields about 4 cups after cutting))
• Pinch of salt
• 1 1/2 tablespoons peanut oil ((or vegetable oil))
• 2 dried chili peppers (, cut into 3 to 4 pieces (keep them whole for a less spicy dish))
• 3 cloves garlic (, minced)
• 2 tablespoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon sugar

Steps

1. 1

   Bring a small pot of water to a boil. Add the dry glass noodles and cook according to instructions until al-dente. Rinse with tap water to stop cooking and drain. Cut into 3” (8 cm) strands.

2. 2

   Mix the sauce ingredients in a small bowl.

3. 3

   Heat a large skillet or a wok over medium-high heat until hot. Add oil and swirl to coat the bottom.

4. 4

   Add the dried pepper and garlic and stir a few times to release fragrance.

5. 5

   Add the cabbage and a pinch of salt. Stir and cook for 2 to 3 minutes, to coat evenly with oil, until the cabbage just starts to turn tender.

6. 6

   Add the glass noodles and pour in the sauce. Stir and cook until the sauce is absorbed and the cabbage turns tender. Turn to medium-low heat and carefully taste the cabbage. Sprinkle with a bit more salt to adjust seasoning, if needed. Transfer to a plate and serve hot as a side dish.