Bring a pot of water to a rolling boil and add the dry mung bean vermicelli. Cook for about 3-4 minutes until al-dente, then drain and rinse with cold water.

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

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

Add sliced cabbage to the skillet, sprinkle with salt, and stir-fry for 2-3 minutes until it wilts but remains crunchy.

Add the prepared glass noodles and savory sauce to the skillet. Toss everything together for another 2-3 minutes until heated through.

Taste and adjust seasoning if necessary, then serve immediately.