Hairy Gourd with Glass Noodles

Method15 steps · about 30 min

1. 1

   Step 1: Rinse the dried shrimp (40 g), then soak them in 1 bowl of hot water from the cooking-water allowance until softened. Retain this soaking liquid for the dish.

   Uses 40 g dried shrimp (hei bee) · Water, as needed to rinse the dried shrimp and wash the gourd; discard this wash water · 1 bowl hot water, for shrimp soaking and later cooking

2. 2

   Step 2: Lift the softened shrimp from their soaking liquid and chop coarsely. Keep the liquid separate for later cooking.

   Uses Only softened shrimp and their retained soaking liquid, excluding discarded rinse water

3. 3

   Step 3: Soak the glass noodles in separate hot water until softened, then rinse and drain thoroughly. Discard this noodle water.

   Uses 30 g dried mung-bean glass noodles (tang hoon) · Hot water to soak, and clean water to rinse the noodles, as needed; drain before cooking

4. 4

   Step 4: Scrape the hairy skin from the gourd with a knife, using the edge nearest the handle and keeping it stable on the board. Peel and chop the three garlic cloves now, ready for frying.

   Uses 500 g hairy gourd · 3 cloves garlic, peeled and chopped

5. 5

   Step 5: Wash the peeled gourd and cut diagonally into slices about 5 mm thick.

   Uses Only peeled hairy gourd, excluding its skin and the separately prepared garlic · Water, as needed to rinse the dried shrimp and wash the gourd; discard this wash water

6. 6

   Step 6: Arrange the gourd slices into small stacks and cut each stack into strips about 5 mm wide.

   Uses Only washed gourd slices, excluding wash water

7. 7

   Step 7: Heat the 4 tbsp cooking oil in a wok over medium heat.

   Uses 4 tbsp cooking oil

8. 8

   Step 8: Add the chopped, softened shrimp and fry for a few minutes until aromatic. Lower the heat if the shrimp begin to bubble or splatter.

   Uses Hot cooking oil · Only chopped softened dried shrimp, excluding the separate retained soaking liquid

9. 9

   Step 9: Add the prepared garlic and fry until aromatic without burning.

   Uses Aromatic shrimp and cooking oil · Only prepared garlic from the three cloves, excluding the separate gourd and peel

10. 10

    Step 10: Add the gourd strips and raise the heat to medium-high.

    Uses Aromatic shrimp, garlic and oil · Gourd strips

11. 11

    Step 11: Stir-fry for a few minutes until the gourd, shrimp and garlic are well mixed. Scoop from beneath rather than chopping down through the strips.

    Uses Gourd strips, shrimp, garlic and oil

12. 12

    Step 12: Add all the retained shrimp-soaking liquid and mix well.

    Uses Stir-fried gourd, shrimp and garlic · Only the retained shrimp-soaking liquid, excluding chopped shrimp already used

13. 13

    Step 13: Taste the sauce and season from the ½ tsp salt and 2 tsp light soy sauce allowances, using only what is needed for the saltiness of your dried shrimp.

    Uses Hot gourd, shrimp and sauce · ½ tsp salt allowance, adjusted to taste · 2 tsp light soy sauce allowance, adjusted to taste

14. 14

    Step 14: Add the drained glass noodles and mix with a scooping action. Check the moisture, adding up to 1 more bowl of water from the remaining allowance only if needed. Bring to a simmer and cook for about 5 minutes, until the noodles are tender and the gourd is limp but holds its shape.

    Check the gourd and noodles · 5 minUses Seasoned gourd, shrimp and sauce · Only softened, rinsed and drained glass noodles, excluding discarded noodle water · Up to 1 further bowl water, only if needed after the retained shrimp-soak liquid

15. 15

    Step 15: Taste the finished dish and add a little optional finishing light soy sauce only if needed. Serve hot.

    Uses Tender gourd and glass noodles with dried shrimp · Additional light soy sauce, only to taste after cooking