Begin by bringing a pot of water to a rolling boil over high heat. Once boiling, add the mung bean vermicelli and cook according to the package instructions, usually about 3-4 minutes, until al dente. Drain the noodles and rinse them under cold water to halt the cooking process. Once cool, cut the noodles into 3-inch strands and set them aside for later use in the Cabbage Glass Noodle Stir Fry.

In a small bowl, mix together the light soy sauce, dark soy sauce, and sugar using a whisk or fork until the sugar dissolves completely. Set this sauce aside as it will add depth and flavor to your Cabbage Glass Noodle Stir Fry in the next steps.

Heat a large skillet or wok over medium-high heat and add 1.5 tablespoons of peanut oil, allowing it to shimmer. Next, toss in the dried chili peppers and minced garlic, stirring continuously for about 30 seconds until the garlic becomes fragrant. This step infuses the oil with spicy and garlicky goodness.

Add the sliced cabbage along with a pinch of salt to the skillet, stirring constantly for 2-3 minutes until the cabbage wilts slightly but retains a crunch.

Now, add the prepared glass noodles to the skillet and pour the sauce over everything. Using tongs or a spatula, gently toss and stir-fry the mixture for 3-5 minutes, until the noodles absorb the sauce and the cabbage is tender but still vibrant.

Once everything is heated through and well combined, transfer your Cabbage Glass Noodle Stir Fry onto a serving plate. Serve hot as a delightful side dish or on its own.