Bring a medium pot of water to a rolling boil. Add mung bean vermicelli and cook until al-dente, about 3-5 minutes. Drain and rinse with cold water, then cut into 3" strands.

In a small bowl, combine light soy sauce, dark soy sauce, and sugar. Stir well until sugar is dissolved.

Heat a large skillet over medium-high heat, add peanut oil, and wait until shimmering.

Add dried chili peppers and minced garlic to the hot oil. Stir-fry for about 30 seconds until fragrant.

Introduce the sliced cabbage, season with salt, and cook for 2-3 minutes until slightly crunchy.

Fold in the glass noodles and pour the sauce over. Stir continuously for 2-3 minutes.

Taste and adjust seasoning if necessary. Serve immediately.