Spicy Cabbage and Glass Noodles Stir Fry
This Spicy Cabbage and Glass Noodles Stir Fry is a quick and fiery weeknight meal, brimming with umami flavor, chewy mung bean vermicelli, and tender stir-fried cabbage. It’s light, plant-based, and ready in under 30 minutes—perfect when you're craving something bold and satisfying.
Ingredients
- 1 bunch mung bean vermicelli yields 1 cup after soaking
- 1/4 head 12 oz / 350 g cabbage, sliced into 1/2” pieces (about 4 cups)
- Pinch of salt
- 1 1/2 tablespoons peanut oil or vegetable oil
- 2 dried chili peppers cut into 3 to 4 pieces (leave whole for less spice)
- 3 cloves garlic minced
Sauce:
- 2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sugar
Instructions
- Bring a small pot of water to a boil.
- Add the dry vermicelli and cook until al dente.
- Rinse with cold water and drain. Cut into 3” lengths.
- Mix light soy sauce, dark soy sauce, and sugar in a small bowl.
- Heat oil in a large skillet or wok over medium-high heat.
- Add dried chilies and garlic. Stir for a few seconds.
- See full steps with tips & photos → https://mischacrossing.com/spicy-cabbage-and-glass-noodles-stir-fry/
Notes
- If you prefer more heat, break open the dried chilies before stir-frying.
- Dark soy sauce adds deep color and richness—don’t skip it!
- You can sub Napa cabbage or savoy cabbage for a softer texture.