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Cabbage Glass Noodles Stir Fry

Cabbage Glass Noodles Stir Fry: A Quick Vegan Delight

Cabbage Glass Noodles Stir Fry is a quick, vegan-friendly dish that transforms simple ingredients into a delightful meal in just 10 minutes!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 1 cup Mung Bean Vermicelli Can substitute with thin rice vermicelli if unavailable
For the Stir Fry
  • 12 oz Cabbage Sliced into 1/2” pieces, yielding about 4 cups
  • a pinch Salt To season while cooking
  • 2 tablespoons Peanut Oil Or Vegetable Oil for frying
For Flavoring
  • 2 pieces Dried Chili Peppers Keep whole for less spice
  • 3 cloves Garlic Minced
  • 2 tablespoons Light Soy Sauce Base of the sauce
  • 1/2 teaspoon Dark Soy Sauce Adds color and richer flavor
  • 1/2 teaspoon Sugar Balances savory elements

Equipment

  • Skillet or Wok
  • Mixing Bowl
  • colander
  • pot

Method
 

Step-by-Step Instructions
  1. Soak the glass noodles in boiling water for 4-5 minutes until soft yet al dente. Drain and rinse under cold water.
  2. Prepare the sauce by combining light soy sauce, dark soy sauce, and sugar in a mixing bowl.
  3. Heat peanut oil in a skillet, add dried chili peppers and minced garlic. Stir for 30 seconds until fragrant.
  4. Add sliced cabbage and a pinch of salt to the skillet. Stir-fry for 2-3 minutes.
  5. Combine drained glass noodles with the cabbage. Pour the sauce and toss everything together.
  6. Serve hot in dishes and enjoy!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Adjust the amount of chili peppers for desired spiciness and cut glass noodles for better cooking results. Store leftovers in an airtight container in the fridge for up to 2 days.

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