Rinse Dried Shrimp (25 gram) 2-3 times and soak in Water (200 milliliter) for about 20 minutes. Drain and roughly chop dried shrimps. Reserve the dried shrimp water.
Soak Mung Bean Noodles (40 gram) in cold water for 20 minutes. Cut in section with a pair of scissors. Rinse and drain.
Wash and scrap off the Hairy Gourd (800 gram) outer skin, cut into thick strips.
Heat wok with 2 tablespoon of Oil (2 tablespoon) add Garlic (2 clove) 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 teaspoon), Granulated Sugar (1/2 teaspoon), Chicken Powder (1/2 teaspoon), Salt (1/4 teaspoon), and 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!