Begin by boiling a small pot of water. Once it's bubbling, add the dry mung bean vermicelli and cook for about 4–5 minutes until al-dente. Drain the noodles in a colander, rinsing them with cold water to stop the cooking process. Cut the noodles into 3-inch (8 cm) strands for easy incorporation into your Cabbage Glass Noodle Stir Fry.

In a small bowl, whisk together the light soy sauce, dark soy sauce, and sugar until well combined. Set aside your sauce mixture.

Pour 1 1/2 tablespoons of peanut or vegetable oil into a large skillet or wok, heating it over medium-high heat. When the oil shimmers, it’s ready for the next ingredients.

Carefully add the dried chili peppers and minced garlic. Stir-fry them for about 30 seconds, or until fragrant.

Add the sliced cabbage along with a pinch of salt to the hot skillet. Stir-fry for 2–3 minutes until the cabbage is slightly tender yet retains some crunch.

Add the soaked glass noodles to the skillet along with your sauce mixture. Gently toss everything together for about 2 minutes.

Taste your Cabbage Glass Noodle Stir Fry and adjust seasoning by adding more salt if necessary. Transfer the stir fry to a serving plate. Enjoy hot.