1 Hairy gourd

1 bundle Glass noodles (Tong hoon)

1.5 tbsp Dried prawn

1/4 Shrimp stock cube

1 tsp Soya sauce

3 cloves Garlic finely chopped

3 tbsp Cooking oil

1 tsp Sugar

2 shakes White pepper

1/2 tsp Corn flour in

1/3 cup Water

1 tsp Oyster sauce

Salt to taste


Hairy gourd is not usually found in supermarkets in Australia. We grow ours from seed. It grows well and can be used in dishes as a replacement for zucchini although it is a bit more firm.


Text Size:

Smaller | Larger





Soak the dried prawns in hot water for a few minutes then drain and set aside



Soak the noodles in hot water until they soften then drain and set aside



The hairy gourd has a prickly skin so peel it and it might be a good idea to hold it with a cloth



Cut the gourd up into small oblong pieces



Put coking oil into a frypan and heat on medium heat



Add garlic and fry until fragrant



Add the dried prawn



Add a shake of salt



Add sugar



Add the chopped gourd



Add the soya sauce and stir well



Add the noodles and stir again



Add oyster sauce



Add the corn flour / water mix and stir well



Add the pepper. Cook until the gourd starts to soften but don't overcook so it is limp.



Serve with rice and your choice of meat dish





All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.


Let's Eat Malaysian


Dorothy's Food Blog