Quick, savory, and a little spicy, this Spicy Cabbage and Glass Noodles Stir-Fry is one of my favorite comfort dishes.
The combination of tender cabbage, chewy mung bean vermicelli, and a fragrant soy-based sauce makes it a satisfying meatless meal or side dish.
It comes together in under 30 minutes, making it perfect for busy weeknights.
Why You’ll Love This Recipe
Simple and fast: Ready in less than 30 minutes.
Flavor-packed: Umami-rich sauce with garlic and chili.
Meatless and satisfying: A plant-based dish that doesn’t skimp on texture.
Ingredient Highlights
Mung bean vermicelli for a bouncy noodle texture.
Sliced cabbage adds crunch and sweetness.
Dried red chili peppers bring gentle heat.
Garlic for a fragrant savory note.
A quick soy sauce-based mixture balances salty and sweet.
Pro Tips Before You Start
Use a large pan or wok so the cabbage cooks evenly.
Soak or cook vermicelli just until al dente—don’t overcook!
Cut noodles after cooking to make them easier to toss with the cabbage.
Adjust chili quantity to control spice level.
How to Make
Step 1: Cook the Noodles
Bring a small pot of water to a boil.
Add the dry glass noodles and cook until al dente.
Rinse under cold water to stop the cooking, drain well, and cut into 3” (8 cm) strands.
Step 2: Mix the Sauce
In a small bowl, combine light soy sauce, dark soy sauce, and sugar.
Stir well and set aside.
Step 3: Stir-Fry the Aromatics
Heat peanut oil in a large skillet or wok over medium-high heat.
Add the dried chili peppers and minced garlic.
Stir for a few seconds until aromatic.
Step 4: Add the Cabbage
Add the sliced cabbage and a pinch of salt.
Stir-fry for 2–3 minutes until it begins to soften.
Step 5: Combine and Cook
Add the noodles to the pan. Pour in the sauce and stir to combine.
Cook until the cabbage is tender and the sauce is absorbed.
Step 6: Taste and Serve
Reduce heat to medium-low. Taste and adjust salt if needed.
Serve hot as a flavorful side dish.
What to Serve It With
Jasmine or steamed rice
Crispy tofu or stir-fried mushrooms
Korean BBQ meats or grilled chicken
Variations & Substitutions
Swap green cabbage with napa or savoy cabbage.
Add shredded carrots, bean sprouts, or bell peppers.
Use chili oil instead of dried chilies for a different heat.
Make it gluten-free by using tamari instead of soy sauce.
Storage & Leftovers
Fridge: Store in an airtight container up to 3 days.
Reheat: Warm in a skillet or microwave until heated through.
Freezer: Not recommended as the noodles may lose texture.
FAQs
Can I make this dish ahead of time?
Yes, it reheats well within a couple of days. Great for meal prep!
How spicy is this dish?
Mild to moderate. Use fewer chilies or remove seeds to reduce heat.
Can I add protein?
Absolutely—try adding tofu, tempeh, or cooked chicken.
Are mung bean noodles the same as rice noodles?
No, mung bean noodles are more translucent and have a bouncier texture.
What if I can’t find dark soy sauce?
You can skip it or use a splash of regular soy sauce and a pinch of sugar for color.
Do I need a wok?
A large nonstick skillet works just fine!
Can I use pre-shredded cabbage?
Yes, it saves time and works well in this recipe.
Final Thoughts
This Spicy Cabbage and Glass Noodles Stir-Fry is the kind of dish I turn to when I need something comforting yet quick.
It’s a budget-friendly recipe that delivers big flavor with minimal effort—and I always feel good after eating it. Give it a try and let the savory sauce and chewy noodles win you over.
