Cooking Instructions
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Step 1
Rinse
Dried Shrimp (25 g)
2-3 times and soak in
Water (200 mL)
for about 20 minutes. Drain and roughly chop dried shrimps. Reserve the dried shrimp water.
Step 2
Soak
Mung Bean Noodles (40 g)
in cold water for 20 minutes. Cut in section with a pair of scissors. Rinse and drain.
Step 3
Wash and scrap off the
Hairy Gourd (800 g)
outer skin, cut into thick strips.
Step 4
Heat wok with 2 tablespoon of
Oil (30 mL)
add
Garlic (2 cloves)
and dried shrimps, stir fry until fragrant.
Step 5
Add hairy gourd, continue to stir fry for 3 minutes till soft and add dried shrimp water into it together with the
Light Soy Sauce (5 mL)
,
Granulated Sugar (2 g)
,
Chicken Bouillon Powder (as needed)
,
Salt (2 g)
, and
Ground Black Pepper (to taste)
. Stir mixture well and bring to boil
Step 6
Lastly add in the glass noodle, fry well again and cover with a lid, simmer at low heat for about 2-3 minutes and serve immediately. Enjoy!
