Cabbage Glass Noodles Stir Fry
Cabbage glass noodle stir fry is a quick homestyle side dish that takes 10 minutes to put together. The crisp cabbage and tender mung bean noodles are brought together with a savory sauce, making it satisfying and comforting to eat. {Vegan, Gluten-free adaptable}To make this dish gluten free, use tamari to replace the light and dark soy sauce.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 bunch mung bean vermicelli ((yields 1 cup after soaking))
- 1/4 head (12 oz / 350 g) cabbage (, sliced into 1/2” (1 cm) pieces (yields about 4 cups after cutting))
- a pinch salt
- 1+1/2 tbsp peanut oil ((or vegetable oil))
- 2 dried chili peppers (, cut into 3 to 4 pieces (keep them whole for a less spicy dish))
- 3 clove garlic (, minced)
- 2 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sugar
Instructions
- 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
Mix the sauce ingredients in a small bowl.
- 3
Heat a large skillet or a wok over medium-high heat until hot. Add oil and swirl to coat the bottom.
- 4
Add the dried pepper and garlic and stir a few times to release fragrance.
- 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
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.