Stir-Fried Taiwanese Cabbage with Mung Bean Glass Noodles

PETER: Taiwanese cabbage are flatter and more oblong than the green cabbage you see in Western supermarkets, which tend to be completely round with very tight leaves wrapped around the core. The Taiwanese version is sweeter, crispier, and more tender, and I will always pick this version over the regular one. But, of course, for this recipe, you can use either cabbage. The other key ingredient in this dish is mung bean vermicelli noodles, fěn sī. These noodles cook within mi