Description
A quick and flavorful stir-fry featuring mung bean vermicelli, cabbage, and a savory sauce.
Ingredients
Scale
- 1 package Mung Bean Vermicelli (soaked in boiling water)
- 1/4 head Cabbage (sliced into 1/2″ (1 cm) pieces)
- a pinch Salt (for seasoning)
- 2 tablespoons Peanut Oil or Vegetable Oil
- 2 Dried Chili Peppers (whole for milder flavor)
- 3 cloves Garlic (minced)
- 2 tablespoons Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce
- 1/2 teaspoon Sugar
Instructions
- Bring a pot of water to a rolling boil and add the dry mung bean vermicelli. Cook for about 3-4 minutes until al-dente, then drain and rinse with cold water.
- In a small bowl, combine light soy sauce, dark soy sauce, and sugar. Mix until sugar is dissolved.
- Heat a skillet over medium-high heat and pour in peanut oil. Add dried chili peppers and minced garlic, stirring for 30 seconds.
- Add sliced cabbage to the skillet, sprinkle with salt, and stir-fry for 2-3 minutes until it wilts but remains crunchy.
- Add the prepared glass noodles and savory sauce to the skillet. Toss everything together for another 2-3 minutes until heated through.
- Taste and adjust seasoning if necessary, then serve immediately.
Notes
- For added protein, consider adding tofu or cooked chicken.
- This dish is best served immediately after cooking for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 1g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg