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Cabbage Glass Noodle Stir: 7 Steps to Comfort Food

Cabbage Glass Noodle Stir
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A delightful and quick Cabbage Glass Noodle Stir Fry featuring mung bean noodles and crunchy cabbage.

Ingredients

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  • 200 grams Mung Bean Vermicelli (Substitute with rice vermicelli if needed.)
  • 2 cups Cabbage (Napa cabbage recommended.)
  • 2 pieces Dried Chili Peppers (Omit for a milder taste.)
  • 4 cloves Garlic (Minced.)
  • 3 tablespoons Light Soy Sauce (Swap with tamari for gluten-free.)
  • 1 tablespoon Dark Soy Sauce (Optional.)
  • 1 teaspoon Sugar (Adjust to taste.)
  • 2 tablespoons Peanut Oil (or Vegetable Oil) (Use any neutral cooking oil.)
  • 1 teaspoon Salt (Adjust to taste.)

Instructions

  1. Boil a pot of water over high heat. Add dry mung bean vermicelli and cook for about 4-5 minutes until al dente, then drain and rinse under cold water.
  2. In a small bowl, combine light soy sauce, dark soy sauce, and sugar to create the sauce. Stir well until the sugar is dissolved.
  3. Heat 2 tablespoons of peanut oil in a skillet over medium-high heat until shimmering.
  4. Add dried chili peppers and minced garlic to the oil; stir-fry for about 30 seconds until fragrant.
  5. Add shredded cabbage and a pinch of salt; stir-fry for about 2-3 minutes until the cabbage is tender yet crisp.
  6. Add the soaked glass noodles and sauce to the pan; gently toss to combine and cook for another 2-3 minutes.
  7. Taste and adjust the seasoning by adding more salt if needed, then serve hot.

Notes

    Nutrition

    Find it online: https://sarecipe.com/cabbage-glass-noodle-stir/