Cabbage Glass Noodles Stir Fry

2 standard portions

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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

Method

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.