Dried Shrimp (1 oz)
2-3 times and soak in
Water (3/4 cup)
for about 20 minutes. Drain and roughly chop dried shrimps. Reserve the dried shrimp water.
Mung Bean Noodles (1.5 oz)
in cold water for 20 minutes. Cut in section with a pair of scissors. Rinse and drain.
Wash and scrap off the
Hairy Gourd (6 cups)
outer skin, cut into thick strips.
Heat wok with 2 tablespoon of
Oil (2 Tbsp)
Garlic (2 cloves)
and dried shrimps, stir fry until fragrant.
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 (1 tsp)
Granulated Sugar (1/2 tsp)
Maggi® Granulated Chicken Flavor Bouillon (1/2 tsp)
Salt (1/4 tsp)
Ground Black Pepper (to taste)
. Stir mixture well and bring to boil
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!