This hairy gourd with tang hoon (glass noodles) stir-fry is an easy and popular Cantonese home cooking. Despite its humble appearance, this dish is delicious and satisfying.
Soak the dried shrimp in warm water for about 10 minutes or until softened. Do the same with mungbean thread noodles (tang hoon) in a separate large bowl
Peel the skin of hairy gourd. If you want to leave the skin on, you can do so too. You can use a veggie peeler to carefully remove the tiny hair from the skin. Rinse with water and pat the hairy gourd dry. Cut into strips (thin or thick is up to you). I cut mine rather thick, about 1/2-inch thick
Mix all seasoning ingredients in a bowl and set aside
Cooking:
Preheat a large wok. Add oil. Stir fry garlic, ginger, and dried shrimp until aromatic, about 2 minutes. Add the hairy gourd strips followed by seasonings and stir fry for about 1 minute
Add chicken broth and pre-soaked glass noodles. Cover and cook for about 2-3 minutes or until the gourd strips are soft but not mushy and there will still a bit of broth left so the dish is a bit saucy but not soupy. Have a taste and adjust seasonings to your preference
Garnish with green onion and serve immediately as part of multi-course meal