Cook the Noodles: Bring a large pot of water to a boil. Add mung bean vermicelli and cook for 3-4 minutes until al dente. Drain and cut into 3-inch pieces.

Mix the Sauce: In a medium bowl, combine light soy sauce, dark soy sauce, and sugar. Stir until sugar is dissolved.

Cook the Aromatics: Heat a large skillet over medium-high heat, add peanut oil, dried chili peppers, and minced garlic. Stir for 30 seconds until fragrant.

Stir Fry the Cabbage: Add sliced cabbage and a pinch of salt. Stir continuously for 2-3 minutes until the cabbage wilts but remains crunchy.

Add the Noodles: Incorporate cooked glass noodles into the skillet and pour the sauce over. Toss well and stir-fry for an additional 1-2 minutes.

Finish Cooking: Lower the heat to medium-low and cook for another 3-4 minutes. Adjust seasoning if needed before serving.