Cabbage Glass Noodles Stir Fry serve on a plate

This is a homestyle dish I grew up seeing on a real family dinner table, not on a takeout menu. We call this type of dish 家常菜, jia chang cai, or homestyle cooking. The cabbage stays a little crisp, the glass noodles turn tender and glossy, and the simple soy sauce seasoning makes the whole dish comforting without asking much from me.

One thing I always associate with a Chinese home dinner is having at least one vegetable dish on the table, and very often two. That is probably why I like recipes like this so much. They use everyday ingredients, and they are ready quickly, which is a huge bonus for me since I still have a 2 year old boy at home who needs my full attention. This cabbage glass noodle stir fry is hands down one of my favorite Chinese vegetable stir fry recipes.

When I make it, I cook the noodles first, mix the sauce, and keep the cabbage and garlic ready by the stove. Then I stir fry the dried chili peppers and garlic, toss in the cabbage, and finish with the noodles and sauce until everything is glossy and well seasoned. Trust me, it is one of those simple dishes I can eat in a very large portion without needing much else, so you better give it a try too.

Ingredients

I like this recipe because it proves a good side dish does not need a long ingredient list. Here is what I use:

Ingredients for making cabbage glass noodles

Glass noodles: I use mung bean vermicelli because it turns tender and absorbs the sauce very well. Once soaked and cooked, the noodles add body to the dish and make a simple cabbage stir fry much more satisfying.

Cabbage: I use sliced cabbage for the main vegetable, and I like how it softens just enough in the pan while still keeping some crunch. A pinch of salt is always a must.

Sauce and aromatics: I keep the sauce very simple with light soy sauce, dark soy sauce, and sugar. And for aromatics I add some dried chili peppers and garlic of course.

How to Make

1. Cook the noodles: Bring a small pot of water to a boil. Add the dried glass noodles and cook according to the package until al dente. Rinse with tap water to stop the cooking, drain well, and cut into shorter strands.

cooking the noodles in a pan

2. Mix the sauce: Combine the light soy sauce, dark soy sauce, and sugar in a small bowl. Stir until the sugar is dissolved.

3. Cook the aromatics: Heat a large skillet or wok over medium high heat until hot. Add the oil and swirl to coat the bottom. Add the dried chili peppers and garlic. Stir a few times until fragrant.

cooking the aromatics in a wok

4. Stir fry the cabbage: Add the cabbage and a pinch of salt. Stir and cook for 2 to 3 minutes, until the cabbage is coated with oil and just starts to turn tender.

Stir frying the cabbage

5. Add the noodles: Add the cooked glass noodles to the pan and add sauce. Stir to mix everything together.

adding the noodles with the cabbage

8. Finish the dish: Cook until the sauce is absorbed and the cabbage turns tender. Turn the heat to medium low, taste the cabbage, and add a bit more salt if needed. Transfer to a plate and serve hot as a side dish.

mixing in the sauce

Cooking Tips I recommmend

Do not overcook the noodles: I stop cooking the noodles when they are just al dente. You can find glass noodles (mung bean vermicelli noodles) at Chinese grocery stores or most big Asian grocery stores such as H Mart. You can also purchase vermicelli noodles on Amazon. 

Cut the noodles after draining: I always cut the cooked noodles into shorter pieces. This makes the stir fry much easier to toss and much less annoying to serve.

Salt the cabbage lightly at the start: I add a pinch of salt when the cabbage goes into the pan, so the cabbage tastes more flavorful and cooks a little faster.

Keep the sauce simple: I do not try to add too much here. The light soy sauce, dark soy sauce, and sugar already give the noodles enough flavor, and the simplicity is part of why this dish works.

Use dried chili peppers for aroma: I like adding dried chili peppers because they give the oil a nice heat and a nice fragrance. If I want the dish milder for kids, I keep the pepper pieces larger and do not let too many seeds into the pan.

Cabbage Glass Noodles Stir Fry serve on a plate

How I love Serving

The main reason I love serving this stir fry is because I can pair it with pretty much anything. If I already have a main on the table, I like adding this stir fry with my Chinese Corn Soup with Chicken or a simple egg drop soup is also an excellent addition to your dinner. 

Last week, my parents showed up randomly on a Wednesday night, and I served this stir fry next to something I had made ahead, because that made the whole meal much easier on me. I put it on the table with my Chinese Lion’s head pork meatballs and some coca-cola chicken wings. Oh… my it was soo good!

Cabbage Glass Noodles Stir Fry serve on a plate

Frequently Ask Questions

Can I use fresh cabbage of any kind?

Yes. If possible to find, I prefer to use Taiwanese flat cabbage, which you can often find at Chinese, Japanese or large Asian markets. They are less dense, juicier, and slighter sweeter than regular cabbage, so they cook faster and taste less dry in a stir fry. If not available, you can use regular cabbage. I usually try to pick smaller heads that feel lighter in my hand, which usually have a tender texture. If using regular cabbage, remove the outer tough leaves and use the tender part to yield the best texture.

How do I store leftovers?

I store leftovers in an airtight container in the refrigerator and eat them within 2 days. When I reheat them, I use a pan if I can, because the noodles loosen up better and the cabbage keeps a nicer texture. I do not recommend freezing this dish.

Why do you cook the noodles first?

I cook the noodles first because they need to be rehydrated and softened before stir frying. Once they are cooked and drained, they only need a short time in the pan to absorb the sauce and finish with the cabbage.

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Cabbage Glass Noodles Stir Fry serve on a plate

Cabbage Glass Noodles Stir Fry

By Maggie Zhu
5 from 6 votes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 to 4 servings
Print
When I crave a light side dish that is comforting and super flavorful, I love making this cabbage glass noodles stir fry. It is a quick Chinese side I make with cabbage, mung bean noodles, and garlic in a savory sauce. The best part is that I stir fry everything in one pan, and it is ready in just 15 minutes.

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

Sauce

Instructions

  • 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.
  • Mix the sauce ingredients in a small bowl.
  • Heat a large skillet or a wok over medium-high heat until hot. Add oil and swirl to coat the bottom.
  • Add the dried pepper and garlic and stir a few times to release fragrance.
  • 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.
  • 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.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 126kcal, Carbohydrates: 17.2g, Protein: 3.5g, Fat: 5.4g, Saturated Fat: 0.9g, Sodium: 467mg, Potassium: 175mg, Fiber: 2.8g, Sugar: 4g, Calcium: 41mg, Iron: 1mg

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