In a large bowl, soak the glass noodles with hot water until turns light or soft. Transfer out and drain.
Heat up cooking oil in wok; add garlic, ginger, green onion, dried pepper and Sichuan peppercorn to fry until aroma over slow fire.
Place shredded cabbage to fry for around 1 minute until slightly soft.
Add sweet potato starch along with salt, sugar and soy sauce. Fry for another minute and transfer out and serve hot.