In a small pot, bring water to a roaring boil. Add mung bean vermicelli and cook for 3-4 minutes until al dente. Drain and rinse under cold water.

In a medium bowl, combine light soy sauce, dark soy sauce, and sugar. Stir well until the sugar dissolves.

Heat peanut oil in a large skillet over medium-high heat. Add dried chili peppers and minced garlic, stirring for about 30 seconds until fragrant.

Add chopped cabbage and sprinkle with salt. Stir-fry for 2-3 minutes until slightly wilted but still crunchy.

Add prepared glass noodles and sauce mixture to the skillet. Toss gently and cook for an additional 2-3 minutes.

Serve hot, garnished with extra dried chili if desired.