Bottle gourd noddle stir fry

This is a blog post on bottle gourd and noodle stir fry. It is call bottle gourd as it looks like a bottle. Also known as calabash, long melon, lauki or doodhi. A member of gourd is grown on the vine in warmer climates. It is also cultivated as containers say wiki.

Young bottle gourd has got many culinary uses in many different types of cuisines. one can buy it from Asian grocers. In this recipe I use glass noodles to bulk the dish up and some dried prawns and red chillies to flavour it. It’s skin might need peeling as it gets a bit tough after cooking. I didn’t as it meant even much less to eat.

Bottle gourd and noodle stir fry recipe

INGREDIENTS  

• 1 large bottle gourd
• 50 grams glass noodle
• 20 grams dried prawns
• 3-4 dried shitake mushroom
• 1 fresh red chili seeds removed and sliced thinly
• 1 medium brown onion peel and dice
• 3 cloves garlic peel and chop finely
• 2 cm ginger peel and slice thinly
• 1 tbsp cooking oil
• One tsp soy sauce reduced salt
• 1 tsp shaoxing wine or dry sherry

INSTRUCTIONS 

Prepare stir fry ingredients

• Rehydrate glass noddle, shitake mushroom, and dried prawns by soaking it in boiling water. On rehydrated slice the mushrooms into thin slices.

Cooking stir fry

• In a frying pan or wok heat up the cooking oil. Then add the onion fry for 1-2 minutes. Add the garlic and ginger fry till fragrant. add the bottle gourd, glass noodles, mushroom, and dried prawns. Fry till the bottle gourd begins to soften. Add the soy sauce and Shaoxing wine. Take it off the heat and add the sliced red chili.

Thank you for dropping by. do have a look at my other stir fry recipes like prawn and samphire stir fry.