Bring a small pot of water to a boil, add the mung bean vermicelli, and cook for 3-5 minutes. Drain and rinse under cold water, cutting into 3-inch strands.

In a small bowl, mix the light soy sauce, dark soy sauce, and sugar until the sugar dissolves. Set aside.

Heat peanut oil in a large skillet over medium-high heat for 1 minute.

Add dried chili peppers and minced garlic, stirring for 30 seconds until fragrant.

Add sliced cabbage and salt, stir-frying for 2-3 minutes until slightly tender.

Add soaked glass noodles and sauce to the skillet, tossing for 2-3 minutes until well coated.

Taste and adjust seasoning with additional salt if needed before serving hot.