Boil water in a small pot. Add mung bean vermicelli and cook for 3-4 minutes until al dente, then drain and rinse with cold water. Cut into 3-inch strands.

In a bowl, whisk together light soy sauce, dark soy sauce, and a pinch of sugar. Set aside.

Preheat a large skillet over medium-high heat. Add oil and swirl to coat.

Add whole dried chilies and minced garlic to the skillet. Sauté for about 30 seconds until fragrant.

Add sliced cabbage and a pinch of salt. Cook for about 2-3 minutes until cabbage softens yet remains crunchy.

Add glass noodles and sauce to the skillet. Toss for about 2 minutes to ensure noodles absorb flavors.

Remove from heat, transfer to a serving dish. Serve warm.