Recipe: Stir-Fried Hairy Gourd with Glass Noodles (毛瓜冬粉)

Interestingly, it is easy to recognise Hairy Gourd as you can spot some short hair like texture on its green colour skin.  The dish which I would like to share with you is a classic vegetable dish that is cooked at home or commonly served at economy/mixed rice food stalls in Singapore.

If you are looking for a quick and simple vegetable dish to cook, look no further. The subtle light textures and flavours of the hairy gourd tossed with glass noodles, garlic, and dried shrimps is just the perfect combination!!

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Serves 4 persons


500g to 600g hairy gourd, cut into strips

20g dried shrimp

30g glass noodles

2 cloves garlic, minced

150ml hot water

3 tablespoons cooking oil


1 tablespoon fish sauce

½ teaspoon sesame oil


  1. Soak the dried shrimps and glass noodles in 2 different bowls of water for 10 minutes.
  2. Drain the water from the softened shrimps and glass noodles. Set aside.
  3. While the shrimps and glass noodles are soaking, peel the hairy gourd. Rinse then cut into match stick strips.
  4. In a pan, heat oil over medium fire.
  5. Add in the minced garlic and fry until fragrant.
  6. Toss in dried shrimps. Stir fry until fragrant and slightly crispy.
  7. Put in the hairy gourd strips, and fry for 2 minutes.
  8. Add in the glass noodles, sesame oil, and fish sauce. Mix well.
  9. Cover and braise the hairy gourd until it becomes soft (to your liking) or until the gravy is almost absorbed by the glass noodles (I prefer mine with some gravy).
  10. Dish out onto a serving dish and serve immediately.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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