Stir-fried Hairy Gourd with Dried Shrimp & Tang Hoon

 《家常便饭》there's a simple joy derived from being able to replicate one of my mother's usual dishes when once, I never knew I could cook. Although there are only 3 primary ingredients, but they all tie in nicely to produce a flavourful dish packed with textures and nutrients. cooking time: less than 10 minutes!

Thermomix Recipe

Ingredients
250g hairy gourd, peeled and cut into strips
20g dried shrimp
15g Tang Hoon / Glass Noodles
1 clove of garlic
150ml chicken stock/dried shrimp water
10g oil
salt, to taste (1-2 pinch of salt)

1. Soak dried shrimp till soft in 150ml of water (at least 20min). Reserve the water and set aside if you do not have chicken stock.
2. Soak Tang Hoon till soft (at least 20min)
3. Add garlic in mixing bowl and chop garlic (5s/Speed 5)
4. Saute garlic and dried shrimps (3min/Varoma/Reverse Spoon)
5. Add in hairy gourd (4min/Varoma/Reverse Spoon). The hairy gourd should look translucent by now.
6. Pour in chicken stock OR dried shrimp reserved water, and tang hoon (2min/Varoma/Reverse Spoon). Add salt to taste, but I omit for my kids.

Note:
Tang Hoon is also known as glass noodles/mung bean noodles. They absorb water/sauce so it is ideal to serve dish immediately, or only add it in when you are about to serve.  

Conventional Recipe

Ingredients
250g hairy gourd, peeled and cut into strips
20g dried shrimp
15g Tang Hoon / Glass Noodles
1 clove of garlic, minced
150ml chicken stock/dried shrimp water
10g oil
salt, to taste (1-2 pinch of salt)

1. Soak dried shrimp till soft in 150ml of water (at least 20min). Reserve the water and set aside if you do not have chicken stock.
2. Soak Tang Hoon till soft (at least 20min)
3. Oil the pan and saute garlic and dried shrimps until there is a fragrance.
5. Add in hairy gourd and stir fry until it looks translucent.
6. Pour in chicken stock OR dried shrimp reserved water, and tang hoon and cover pan to simmer for a few minutes. Add salt to taste, but I omit for my kids. 

Note:
Tang Hoon is also known as glass noodles/mung bean noodles. They absorb water/sauce so it is ideal to serve dish immediately, or only add it in when you are about to serve.