Fuzzy Melon (Hairy Gourd) with Shiitake Mushrooms and Glass (Mung Bean) Noodles | BIG Bites MY

Fuzzy Melon (Hairy Gourd) with Shiitake Mushrooms and Glass (Mung Bean) Noodles

This is another favorite dish because after cooking, the fuzzy melon and glass noodles is full of the Shiitake mushroom flavor.

This is a SO EASY LAH recipe but preparation takes a bit longer because there is a lot of slicing to do! The recipe shown here feeds two, just double up accordingly if you are cooking for more.

Lovely on its own but so good with rice!

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 30 minutes

Cooking time: 30 minutes

Serving: 2 (increase portions accordingly if you are cooking for more)

Ingredients:

• 1 small fuzzy melon (hairy gourd / hairy melon)
• 1 small handful of glass noodles (mung bean noodles)
• 275ml water
• 1 tablespoon dried shrimps
• 1 tablespoon chopped garlic
• 1/8 teaspoon white pepper
• 3/4 teaspoon soy sauce (1/2 teaspoon added first, followed by 1/4 teaspoon more, added later after tasting)
• 1 tablespoon oyster sauce
• 1 tablespoon groundnut oil

Method

1. Shiitake mushrooms:
• Rinse the mushrooms 2-3 times to get rid of dirt and impurities
• Then soak in 1/2 cup (125ml) of water to rehydrate. This takes a while, so I usually prefer to soak my mushrooms the night before. 
• After mushrooms have rehydrated and plumped up, cut off mushroom stalks. Slice thinly and set aside.
• Sieve mushroom stock and set aside
2. Dried shrimps:
• Rinse the dried shrimps 2-3 times to get rid of dirt and impurities
• Soak dried shrimps in hot water to soften it
• After dried shrimps have softened, drain and dry it
• Rough chop dried shrimps and set aside
3. Glass noodles / mung bean noodles:
• Soak glass noodles in water to soften it (this do not take long)
• After glass noodles have softened, drain and cut it to shorter lengths. Set aside.
4. Fuzzy melon (hairy gourd / hairy melon):
• Peel fuzzy melon
• Slice into discs of about 4-5mm thick (I prefer to use a mandolin for even slicing)
• Stack fuzzy melon discs and cut into matchsticks. Set aside.
5. Heat 1 tablespoon of oil over MEDIUM LOW heat
6. Add dried shrimps and saute until aromatic
7. Add minced garlic and saute until lightly browned and fragrant
8. Add Shiitake mushrooms and saute until fragrant
9. Add white pepper, soy sauce and oyster sauce
10. Add fuzzy melon. Stir to combine.
11. Add Shiitake mushroom stock (soaking liquid). If you have less than 125ml, top up with water.
12. Cover and stew for a few minutes, stirring regularly
13. The gravy will gradually evaporate during cooking, and I added in another 10 tablespoons (150ml) water in batches when I stirred the mixture
14. When fuzzy melon have softened, taste and flavor to your liking. (It wasn't salty enough for me, so I have added another 1/4 teaspoon of soy sauce to the original 1/2 teaspoon).
15. Add glass noodles (mung bean noodles). Stir to combine.
16. Simmer for a minute and it's ready to be served

Notes:

• I usually plan my meals ahead and soak the Shiitake mushrooms the night before so that I can safe time and get straight to prepping the ingredients the next day when I start cooking
• Make sure dried shrimps are drained and dried properly, or it will be cracking away and jumping out of the pan when it's being sauteed
• I have added water in batches because it's easier to add water when the gravy evaporates than to have too much water in the pan and the food becomes a soggy mess. Use your own judgement to adjust how much water is needed.
• 3/4 teaspoon of soy sauce in the ingredients list. I added the original 1/2 teaspoon first and then added another 1/4 teaspoon later when I tasted and it wasn't salty enough. Again, flavor to your own liking.