{"id":2254,"date":"2016-09-11T16:01:40","date_gmt":"2016-09-11T08:01:40","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=2254"},"modified":"2020-05-23T23:05:01","modified_gmt":"2020-05-23T15:05:01","slug":"hairy-gourd-with-glass-noodles-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/hairy-gourd-with-glass-noodles-recipe\/","title":{"rendered":"Stir-fried Hairy Gourd with Glass Noodles (\u6bdb\u74dc\u51ac\u7c89)"},"content":{"rendered":"<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Stir-fried hairy gourd with glass noodles is a favourite dish among the Cantonese. It even has an interesting name: &#8216;Dai Yi Ma Kar Looi \u5927\u59e8\u5abd\u5ac1\u5973&#8217; which literally translates\u00a0 &#8216;Eldest Aunty Marries Off Daughter&#8217;, although I&#8217;m not sure of the origins of that name.<\/p>\n<p>This is one of my favourite dishes to cook because it is simple to cook, tasty and nutritious. Glass noodles (also known as mung bean vermicelli, tang hoon or dong fen \u51ac\u7c89) is also one of my favourite noodles because of its bouncy texture and attractive glassy appearance when cooked.<\/p>\n<h1><span style=\"color: #ad0922;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-7902\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792.jpg\" alt=\"Stir-fried Hairy Gourd with Glass Noodles\" width=\"760\" height=\"1013\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792.jpg?v=1592144689 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-600x800.jpg?v=1592144689 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-225x300.jpg?v=1592144689 225w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/>INGREDIENTS (Serves 6)<\/span><\/h1>\n<ul>\n<li>Hairy Gourd, 500 g<\/li>\n<li>Tang Hoon \/ Dong Fen \/ Glass Noodle, 30g<\/li>\n<li>Garlic, 3 cloves<\/li>\n<li>Dried Shrimp (Hei Bee), 40 g<\/li>\n<li>Water, 1-2 bowls<\/li>\n<li>Light soya sauce, 2 tsp<\/li>\n<li>Salt, 1\/2 tsp<\/li>\n<li>Oil, 4 Tbsp<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE STIR-FRIED HAIRY GOURD WITH GLASS NOODLES<\/span><\/h1>\n<h3><span style=\"text-decoration: underline;\"><span style=\"color: #ad0922; text-decoration: underline;\">PREPARATION (15 min)<\/span><\/span><\/h3>\n<ol>\n<li>Wash the dried shrimp. Then soak in a bowl of hot water until soft. <img decoding=\"async\" class=\"alignnone size-full wp-image-4142\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-12.jpg\" alt=\"Hairy_Gourd_With_Tang_Hoon_Recipe\" width=\"760\" height=\"508\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-12.jpg?v=1592144843 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-12-600x401.jpg?v=1592144843 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-12-300x201.jpg?v=1592144843 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li>Set aside the shrimp water for later use. Chop the dried shrimp coarsely.<img decoding=\"async\" class=\"alignnone size-full wp-image-4143\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-13.jpg\" alt=\"Hairy_Gourd_With_Tang_Hoon_Recipe\" width=\"760\" height=\"508\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-13.jpg?v=1592144843 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-13-600x401.jpg?v=1592144843 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-13-300x201.jpg?v=1592144843 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li>Soak the glass noodles with hot water until soft, then wash and drain.<\/li>\n<li>To remove the hairy skin of the hairy gourd, it is easier to use a knife instead of a peeler because the skin is very tough. Use the part of the knife edge closest to the handle to scrape off the skin along the length of the hairy gourd. It is easier to scrape if you hold one side of the hairy gourd slightly off the table while scraping.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4131\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-1.jpg\" alt=\"Hairy_Gourd_With_Tang_Hoon_Recipe\" width=\"760\" height=\"508\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-1.jpg?v=1592144845 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-1-600x401.jpg?v=1592144845 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-1-300x201.jpg?v=1592144845 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li>Wash and slice the hairy gourd into 5 mm slices. Angling the knife diagonally to elongate the size of the cross-sections.<\/li>\n<li>Arrange the slices into small stacks. Slicing into 5 mm strips stack by stack.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4138\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-8.jpg\" alt=\"Hairy_Gourd_With_Tang_Hoon_Recipe\" width=\"760\" height=\"508\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-8.jpg?v=1592144844 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-8-600x401.jpg?v=1592144844 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-8-300x201.jpg?v=1592144844 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<\/ol>\n<h3><span style=\"text-decoration: underline;\"><span style=\"color: #ad0922; text-decoration: underline;\">COOKING (15 min)<\/span><\/span><\/h3>\n<ol>\n<li>Add oil into a wok over medium heat.<\/li>\n<li>Add in the dried shrimp and fry for a few mins until aromatic. You can lower the heat if the dried shrimp starts to bubble or splatter.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4144\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-14.jpg\" alt=\"Hairy_Gourd_With_Tang_Hoon_Recipe\" width=\"760\" height=\"508\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-14.jpg?v=1592144842 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-14-600x401.jpg?v=1592144842 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-14-300x201.jpg?v=1592144842 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li>Add in the garlic and fry until aromatic.<\/li>\n<li>Add in the hairy gourd and turn up the heat to medium-high.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4145\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-15.jpg\" alt=\"Hairy_Gourd_With_Tang_Hoon_Recipe\" width=\"760\" height=\"508\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-15.jpg?v=1592144842 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-15-600x401.jpg?v=1592144842 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/hairy_gourd_with_tang_hoon_recipe-15-300x201.jpg?v=1592144842 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li>Fry the hairy gourd with the dried shrimp and garlic for a few minutes until well mixed.<\/li>\n<li>Add in the bowl of dried shrimp water and mix well.<\/li>\n<li>Add in the salt and light sauce to taste.<\/li>\n<li>Lastly, add in the glass noodles and mix well using a scooping action to minimise breakage. Add in another bowl of water and continue to simmer for another 5 mins or until the hairy gourd is limp but not disintegrated.<\/li>\n<li>Add more light sauce to taste if needed, then serve hot.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7904\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0817.jpg\" alt=\"Plate of stir-fried hairy gourd with glass noodles\" width=\"760\" height=\"1013\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0817.jpg?v=1592144688 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0817-600x800.jpg?v=1592144688 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0817-225x300.jpg?v=1592144688 225w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Don&#8217;t confuse Tang Hoon with Bee Hoon.<\/strong> Tang Hoon is made from mung bean while Bee Hoon is made from rice. Cooked Tang Hoon is transparent in appearance while cooked Bee Hoon is white.<\/li>\n<li><strong>Use Singto (Lion) brand Tang Hoon from Thailand.<\/strong> There are different brands of Tang Hoon \/ Glass Noodles in the market. Some brands are very powdery and starchy after cooking, and some break easily\/become mushy during cooking. My favourite brand is from Singto (Lion) Brand Bean Vermicelli from Thailand. You can find it in any supermarket selling Thai ingredients look out for the lion picture on the packaging. I like this brand because it has a very bouncy &#8216;QQ&#8217; texture when cooked.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2493\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/img_3852.jpg\" alt=\"Thai Brand of Tang Hoon \/ Dong Fen\" width=\"760\" height=\"1013\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/img_3852.jpg?v=1592144885 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/img_3852-600x800.jpg?v=1592144885 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/img_3852-225x300.jpg?v=1592144885 225w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li>It is important to fry the dried shrimp until aromatic before adding the garlic, because garlic has a shorter cooking time and gets burnt easily. Once burnt, it will give a bitter taste and ruin the whole dish.<\/li>\n<li><span style=\"text-decoration: underline;\"><strong>Use a scooping action to minimise breakage of the hairy gourd and glass noodle strands.<\/strong> Don&#8217;t<\/span> fry using a downward chopping motion, especially if using a metal spatula. Instead, scoop the ingredients from the bottom of the wok and toss. This prevents the hairy gourd and Tung Hoon from getting broken up during the frying.<\/li>\n<li>Do not cut the hairy gourd too thin or too thick. If it is cut too thin, it will break easily and become mushy. On the other hand, if it is cut too thick, it is harder to cook.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">ADJUSTMENTS<\/span><\/h1>\n<ol>\n<li>The saltiness of the dish will be affected by the dried shrimps used. Some brands of dried shrimp are very salty even after it is soaked and some are not. Hence it is best to taste the dish and adjust the amount of salt and soya sauce accordingly.<\/li>\n<li>You may need to add more water because Tang Hoon absorbs a lot of water, and how much water it absorbs also depend on the brand of Tang Hoon being used. After adding 1 bowl of water, check to see whether it is too dry. You may need to add up to 1 more bowl of water.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"\/category\/recipes\/style\/kid-friendly\">Child-Friendly<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>:\u00a0Use gluten-free soy sauce (Lee Kum Kee has a gluten-free range)<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0Skip the dried shrimp.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegan-recipes\/\">Vegan<\/a>: Skip the dried shrimp.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/\">Vegetarian<\/a>: Skip the dried shrimp.<\/li>\n<\/ul>\n<h1 class=\"p1\"><span style=\"color: #ad0922;\"><b>TRIED THIS RECIPE?<\/b><\/span><\/h1>\n<p><strong>Please <a href=\"\/#respond\"><span class=\"s1\">rate<\/span><\/a> our recipe in the comments below, and\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s2\">subscribe<\/span><\/a> to our Youtube channel for our latest cooking videos!<\/strong><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-16894\" class=\"wprm-recipe-container\" data-recipe-id=\"16894\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792.jpg?v=1592144689\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-150x150.jpg?v=1592144689\" class=\"attachment-150x150 size-150x150\" alt=\"Stir-fried Hairy Gourd with Glass Noodles\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-150x150.jpg?v=1592144689 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-300x300.jpg?v=1592144689 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-100x100.jpg?v=1592144689 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-320x320.jpg?v=1592144689 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-640x640.jpg?v=1592144689 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/img_0792-120x120.jpg?v=1592144689 120w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Hairy Gourd with Glass Noodles<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); 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onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Cantonese, Chinese, Singapore, Singaporean \/ Malaysian<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Hairy Gourd with Bean Thread, Hairy Gourd with Bean Vermicelli, Hairy Gourd with Glass Noodles, Hairy Gourd with Mung Bean Vermicelli<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-16894 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"16894\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">135<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Kids are always amazed by the glassy appearance and bouncy texture of the noodles. This tasty nutritious dish can be whipped up in just 30 minutes!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/16894\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"16894\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-16894-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"16894\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Hairy Gourd<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Tang Hoon \/ Dong Fen \/ Glass Noodle<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">3 cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">40<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Shrimp<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Hei Bee<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1-2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">bowls<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Light soya sauce<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Adjust to taste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Adjust to taste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-16894-instructions-container wprm-block-text-normal\" data-recipe=\"16894\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">HOW TO MAKE STIR-FRIED HAIRY GOURD WITH GLASS NOODLES<\/h4><ul class=\"wprm-recipe-instructions\"><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION (15 min)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-16894-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash the dried shrimp. Then soak in a bowl of hot water until soft.<\/div><\/li><li id=\"wprm-recipe-16894-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Set aside the shrimp water for later use. Chop the dried shrimp coarsely.<\/div><\/li><li id=\"wprm-recipe-16894-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Soak the glass noodles with hot water until soft, then wash and drain.<\/div><\/li><li id=\"wprm-recipe-16894-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">To remove the hairy skin of the hairy gourd, it is easier to use a knife instead of a peeler because the skin is very tough. Use the part of the knife edge closest to the handle to scrape off the skin along the length of the hairy gourd. It is easier to scrape if you hold one side of the hairy gourd slightly off the table while scraping.<\/div><\/li><li id=\"wprm-recipe-16894-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash and slice the hairy gourd into 5 mm slices. Angling the knife diagonally to elongate the size of the cross-sections.<\/div><\/li><li id=\"wprm-recipe-16894-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Arrange the slices into small stacks. Slicing into 5 mm strips stack by stack.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING (15 min)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-16894-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add oil into a wok over medium heat.<\/div><\/li><li id=\"wprm-recipe-16894-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the dried shrimp and fry for a few mins until aromatic. You can lower the heat if the dried shrimp starts to bubble or splatter.<\/div><\/li><li id=\"wprm-recipe-16894-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the garlic and fry until aromatic.<\/div><\/li><li id=\"wprm-recipe-16894-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the hairy gourd and turn up the heat to medium-high.<\/div><\/li><li id=\"wprm-recipe-16894-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Fry the hairy gourd with the dried shrimp and garlic for a few minutes until well mixed.<\/div><\/li><li id=\"wprm-recipe-16894-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the bowl of dried shrimp water and mix well<\/div><\/li><li id=\"wprm-recipe-16894-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add in the salt and light sauce<\/div><\/li><li id=\"wprm-recipe-16894-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Lastly, add in the glass noodles and mix well using a scooping action to minimise breakage. Add in another bowl of water and continue to simmer for another 5 mins or until the hairy gourd is limp but not disintegrated.<\/div><\/li><li id=\"wprm-recipe-16894-step-2-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add more light sauce to taste if needed, then serve hot.<\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h1><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Don't confuse Tang Hoon with Bee Hoon.<\/strong> Tang Hoon is made from mung bean while Bee Hoon is made from rice. Cooked Tang Hoon is transparent in appearance while cooked Bee Hoon is white.<\/li>\n<li><strong>Use Singto (Lion) brand Tang Hoon from Thailand.<\/strong> There are different brands of Tang Hoon \/ Glass Noodles in the market. Some brands are very powdery and starchy after cooking, and some break easily\/become mushy during cooking. My favourite brand is from Singto (Lion) Brand Bean Vermicelli from Thailand. You can find it in any supermarket selling Thai ingredients look out for the lion picture on the packaging. I like this brand because it has a very bouncy 'QQ' texture when cooked.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li>It is important to fry the dried shrimp until aromatic before adding the garlic, because garlic has a shorter cooking time and gets burnt easily. Once burnt, it will give a bitter taste and ruin the whole dish.<\/li>\n<li><span style=\"text-decoration: underline\"><strong>Use a scooping action to minimise breakage of the hairy gourd and glass noodle strands.<\/strong> Don't<\/span> fry using a downward chopping motion, especially if using a metal spatula. Instead, scoop the ingredients from the bottom of the wok and toss. This prevents the hairy gourd and Tung Hoon from getting broken up during the frying.<\/li>\n<li>Do not cut the hairy gourd too thin or too thick. If it is cut too thin, it will break easily and become mushy. On the other hand, if it is cut too thick, it is harder to cook.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\">ADJUSTMENTS<\/span><\/h1>\n<ol>\n<li>The saltiness of the dish will be affected by the dried shrimps used. Some brands of dried shrimp are very salty even after it is soaked and some are not. Hence it is best to taste the dish and adjust the amount of salt and soya sauce accordingly.<\/li>\n<li>You may need to add more water because Tang Hoon absorbs a lot of water, and how much water it absorbs also depend on the brand of Tang Hoon being used. After adding 1 bowl of water, check to see whether it is too dry. You may need to add up to 1 more bowl of water.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"\/category\/recipes\/style\/kid-friendly\">Child-Friendly<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>:\u00a0Use gluten-free soy sauce (Lee Kum Kee has a gluten-free range)<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0Skip the dried shrimp.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegan-recipes\/\">Vegan<\/a>: Skip the dried shrimp.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/\">Vegetarian<\/a>: Skip the dried shrimp.<\/li>\n<\/ul><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">135<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">10<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">76<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">542<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">79<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">49<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>STORY BEHIND THE RECIPE Stir-fried hairy gourd with glass noodles is a favourite dish among the Cantonese. It even has an interesting name: &#8216;Dai Yi Ma Kar Looi \u5927\u59e8\u5abd\u5ac1\u5973&#8217; which literally translates\u00a0 &#8216;Eldest Aunty Marries Off Daughter&#8217;, although I&#8217;m not sure of the origins of that name. This is one of my favourite dishes to&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/theburningkitchen.com\/hairy-gourd-with-glass-noodles-recipe\/\">Read More<\/a><\/p>\n","protected":false},"author":4,"featured_media":7904,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,63,355,26,28,31,995,20,468,1508,40,295,1493,1495,1497,1512,484,1496,1511,44,1351,57],"tags":[1592,2080,2079],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stir-fried Hairy Gourd with Glass Noodles (\u6bdb\u74dc\u51ac\u7c89) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Kids are always amazed by the glassy appearance and bouncy texture of the noodles. 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