Introduction

Hey there, friend! You know those nights when you’re craving something warm, comforting, and totally delicious, but you just don’t have the energy for a kitchen marathon? Yeah, I’ve been there more times than I can count! That’s why I absolutely adore this simple Cabbage and Glass Noodles Stir Fry. It’s one of those magical recipes that comes together in a flash, uses everyday ingredients, and delivers big on flavor. It feels like a warm hug in a bowl, perfect for cozy nights in or busy weeknights when you need a meal that’s both satisfying and super quick. Trust me, once you try this, it’ll become a regular in your rotation!

Why You’ll Love This Recipe

Fast: Seriously speedy! We’re talking less than 30 minutes from start to finish. Perfect for hangry moments.
Easy: If you can chop a few veggies and stir a pan, you can make this. No fancy techniques required!
Giftable: Okay, maybe not ‘giftable’ in the traditional sense, but it’s a fantastic potluck dish or a thoughtful meal to drop off for a friend.
Crowd-pleasing: Even picky eaters tend to love the simple, savory flavors and the fun texture of the glass noodles.
Budget-Friendly: Cabbage and noodles are super economical, making this a great meal that’s easy on your wallet.

Ingredients

Gather ’round, let’s talk about the simple stars of our show! You probably have most of these hanging out in your pantry already.

Mung Bean Vermicelli (Glass Noodles): About 1 bunch, which usually yields roughly 1 cup once it’s softened. These get wonderfully chewy and soak up all that delicious sauce. Look for them in the international aisle of your grocery store.
Cabbage: About 1/4 head (around 12 oz or 350g), sliced into nice 1/2″ (1 cm) pieces. That’s roughly 4 cups. Cabbage adds a lovely sweetness and crunch as it softens.
Salt: Just a pinch to help draw out moisture and season the cabbage.
Peanut Oil (or Vegetable Oil): 1 1/2 tablespoons. Peanut oil adds a nice flavor, but any neutral oil like vegetable or canola works just fine.
Dried Chili Peppers: 2 small ones, cut into 3-4 pieces. If you’re sensitive to heat, you can leave them whole or even skip them. For a little kick, break them up!
Garlic: 3 cloves, minced. Because everything is better with garlic, right?!
Light Soy Sauce: 2 tablespoons. This provides the main salty, umami flavor.
Dark Soy Sauce: 1/2 teaspoon. Just a little bit for color and a touch of depth to the sauce.
Sugar: 1/2 teaspoon. A touch of sugar balances the salty soy sauce and brings out the sweetness of the cabbage.

How to Make It

Ready? Let’s get cooking! It goes fast, so have everything prepped before you start.

1. First things first, let’s get those glass noodles ready. Take your bunch of mung bean vermicelli and soak it according to the package directions. They usually just need a soak in hot water until they’re soft and pliable. Once they’re ready, drain them really well in a colander. You don’t want extra water diluting our yummy sauce!

2. While the noodles are soaking, let’s whip up the simple sauce. Grab a small bowl and whisk together the light soy sauce, dark soy sauce, and sugar. Give it a good mix until the sugar is dissolved. Set this aside; it’ll be ready when we need it.

3. Now, heat things up! Get your wok or a large skillet over medium-high heat. Add the peanut oil (or your chosen oil) and let it get nice and hot.

4. Carefully add the dried chili peppers (if using) and the minced garlic to the hot oil. Stir-fry for about 30 seconds. You’ll know they’re ready when they start to smell wonderfully fragrant, but be careful not to burn the garlic!

5. Time for the star veggie! Add the sliced cabbage and that pinch of salt to the wok. Stir-fry, tossing it around, until the cabbage starts to soften just a little, about 3-5 minutes. It should still have a nice bite, but won’t be totally raw.

6. Pour that delicious sauce you made right over the cabbage. Stir everything together so the cabbage gets nicely coated in the savory mixture.

7. Now, add the drained glass noodles to the wok. They might clump a little at first, but don’t worry!

8. Grab your tongs or spatulas and toss everything together really well. Stir-fry for another 1-2 minutes. Your goal here is to heat the noodles through and make sure they are completely coated with the sauce. They’ll become translucent and glistening. And that’s it! You’re done!

Substitutions & Additions

This recipe is super flexible! Feel free to play around and make it your own:

Veggies: Don’t have cabbage? Or want more veggies? Try adding thinly sliced carrots, bell peppers, mushrooms, snap peas, or broccoli florets. Add them when you add the cabbage, adjusting cooking time as needed.
Protein: Want to make it a heartier meal? Add cubed firm tofu, sliced chicken, shrimp, or thinly sliced pork. Cook your protein source first in the hot oil until it’s almost done before adding the garlic and chilies.
Noodles: While glass noodles are traditional here, you could experiment with other thin noodles like rice vermicelli or even ramen noodles (cook them separately first).
Spice: For more heat, add a pinch of red pepper flakes with the garlic or a swirl of sriracha at the end. For less heat, skip the dried chilies entirely.
Garnish: A sprinkle of toasted sesame seeds or sliced green onions adds a lovely finishing touch.

Tips for Success

Here are a few things I’ve learned that help this dish turn out perfectly every time:

Prep Everything First: This stir-fry cooks fast. Have your cabbage sliced, garlic minced, sauce mixed, and noodles soaked and drained before you even turn on the heat. It makes the cooking process smooth and prevents anything from burning while you chop.
Don’t Overcook the Cabbage: You want the cabbage to be tender-crisp, not mushy. Stir-frying for 3-5 minutes is usually just right to slightly soften it while keeping some texture.
Drain Those Noodles Well: Excess water will dilute the sauce and make the dish watery. Make sure those glass noodles are properly drained after soaking.
Hot Wok/Skillet: Get your pan nice and hot before adding the oil, garlic, and chilies. This helps develop flavor quickly.

How to Store It

If you happen to have any leftovers (sometimes that’s a big IF!), they store beautifully.

Storage: Let the stir fry cool completely, then transfer it to an airtight container. Store it in the refrigerator.
Shelf Life: It will keep well in the fridge for 3-4 days.
Reheating: You can reheat it gently in a skillet over medium heat, adding a tiny splash of water or soy sauce if it seems dry, or simply pop it in the microwave until heated through.

FAQs

Got questions? I’ve got a few quick answers!

Q: Can I use different types of noodles?
A: Yes, thin rice vermicelli or even cooked ramen noodles can work, but glass noodles give it that unique chewy texture that’s classic for this dish.

Q: Is this recipe vegetarian or vegan?
A: As written, yes! It’s naturally vegetarian and vegan, using only plant-based ingredients.

Q: How can I make it spicier?
A: You can add more dried chili peppers, stir in some chili garlic sauce or sriracha with the sauce, or add a pinch of red pepper flakes with the garlic.

Q: My noodles stuck together, what happened?
A: Glass noodles can sometimes stick. Make sure they are well-drained after soaking. When adding them to the pan, toss them quickly and thoroughly with the hot sauce and cabbage to separate them. A little bit of oil in the soaking water can sometimes help too, but usually, just good draining and quick tossing in the hot pan does the trick.

Easy Cabbage and Glass Noodles Stir Fry (Weeknight Winner!)

This recipe is a simple, fast, and flavorful stir fry made with cabbage and glass noodles. It comes together in less than 30 minutes, uses everyday ingredients, and is perfect for busy weeknights.

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Equipment

Colander
Small bowl For the sauce
Wok or large skillet
Tongs or spatulas

Ingredients

Main Ingredients

1 bunch Mung Bean Vermicelli (Glass Noodles) About 1 cup once softened
0.25 head Cabbage Around 12 oz or 350g, sliced into 1/2" (1 cm) pieces (roughly 4 cups)
Salt Just a pinch
1.5 tablespoons Peanut Oil or Vegetable Oil
2 Dried Chili Peppers small ones, cut into 3-4 pieces (optional)
3 cloves Garlic minced
2 tablespoons Light Soy Sauce
0.5 teaspoon Dark Soy Sauce
0.5 teaspoon Sugar

Instructions

First things first, let's get those glass noodles ready. Take your bunch of mung bean vermicelli and soak it according to the package directions. They usually just need a soak in hot water until they're soft and pliable. Once they're ready, drain them really well in a colander. You don't want extra water diluting our yummy sauce!
While the noodles are soaking, let's whip up the simple sauce. Grab a small bowl and whisk together the light soy sauce, dark soy sauce, and sugar. Give it a good mix until the sugar is dissolved. Set this aside; it'll be ready when we need it.
Now, heat things up! Get your wok or a large skillet over medium-high heat. Add the peanut oil (or your chosen oil) and let it get nice and hot.
Carefully add the dried chili peppers (if using) and the minced garlic to the hot oil. Stir-fry for about 30 seconds. You'll know they're ready when they start to smell wonderfully fragrant, but be careful not to burn the garlic!
Time for the star veggie! Add the sliced cabbage and that pinch of salt to the wok. Stir-fry, tossing it around, until the cabbage starts to soften just a little, about 3-5 minutes. It should still have a nice bite, but won't be totally raw.
Pour that delicious sauce you made right over the cabbage. Stir everything together so the cabbage gets nicely coated in the savory mixture.
Now, add the drained glass noodles to the wok. They might clump a little at first, but don't worry!
Grab your tongs or spatulas and toss everything together really well. Stir-fry for another 1-2 minutes. Your goal here is to heat the noodles through and make sure they are completely coated with the sauce. They'll become translucent and glistening. And that's it! You're done!

Notes

Prep Everything First: This stir-fry cooks fast. Have your cabbage sliced, garlic minced, sauce mixed, and noodles soaked and drained before you even turn on the heat. It makes the cooking process smooth and prevents anything from burning while you chop.
Don't Overcook the Cabbage: You want the cabbage to be tender-crisp, not mushy. Stir-frying for 3-5 minutes is usually just right to slightly soften it while keeping some texture.
Drain Those Noodles Well: Excess water will dilute the sauce and make the dish watery. Make sure those glass noodles are properly drained after soaking.
Hot Wok/Skillet: Get your pan nice and hot before adding the oil, garlic, and chilies. This helps develop flavor quickly.
Leftovers store well in the fridge for 3-4 days in an airtight container. Reheat gently in a skillet or microwave.