Cabbage Glass Noodles Stir Fry
Cabbage glass noodle stir fry is a quick homestyle side dish that takes 10 minutes to put together. The crisp cabbage and tender mung bean noodles are brought together with a savory sauce, making it satisfying and comforting to eat. {Vegan, Gluten-free adaptable}To make this dish gluten free, use tamari to replace the light and dark soy sauce.
Servings: 2 to 4 servings
Ingredients
- 1 bunch mung bean vermicelli (yields 1 cup after soaking)
- 1/4 head (12 oz / 350 g) 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
- 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 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.
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