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Scrape the outer skin off 200g of fuzzy melon with a paring knife, trim both ends, cut diagonally into thin slices, and julienne into uniform shreds.
Watch out
Scrape off only the tough dark green outer skin while keeping the light green flesh
cut into uniform shreds so they cook evenly
Rinse 40g of dried shrimp thoroughly with clean water, drain, then soak in 400ml of cold water for 15 minutes. Strain the softened shrimp and reserve the 400ml of shrimp soaking water for cooking later.
Watch out
The dried shrimp soaking liquid is packed with umami flavor and acts as the broth base
do not discard it
Place 80g of dry glass noodles in a bowl and submerge in room-temperature water for 15 minutes to soften. Lift out and squeeze excess water, then place in a dry bowl.
Watch out
Use room-temperature water for the initial soak
do not use hot water, otherwise the noodles will turn mushy prematurely
Pour boiling hot broth into the glass bowl slowly and carefully to prevent hot liquid from splashing and scalding skin.
Heat 1 tsp oil in a pan over medium-low heat, stir-fry 1 tsp minced garlic until fragrant, splash in 1 tbsp Shaoxing wine, then add 400ml water, 1 tsp sugar, and 1/2 tsp salt. Bring the broth to a full boil, then pour it over the drained glass noodles and let soak for 15 minutes to absorb flavor. Drain well before cooking.
local_fire_departmentmedium-low heat to a rolling boilWatch out
Hot soaking the noodles in seasoned garlic broth infuses them with flavor while keeping them springy
be sure to drain thoroughly after 15 minutes, otherwise excess water will dilute the final stew
Heat the cooking pot without oil over medium heat. Add the drained shrimp and dry-toast for about 1 minute until dry, lightly golden, and intensely fragrant. Transfer to a bowl and set aside.
local_fire_departmentmedium heat dry toast for about 1 minuteWatch out
Since there is no oil in the pot, stir continuously with a spatula
otherwise the dried shrimp will quickly burn and turn bitter
In the same pot, add 2 tbsp cooking oil and 4 whole garlic cloves. Sauté over medium-low heat until golden browned, then add the julienned fuzzy melon and stir-fry for 1 to 2 minutes until softened and glossy.
local_fire_departmentmedium-low heat for about 2 minutesWatch out
Ensure the garlic cloves turn golden before adding the melon so the garlic aroma infuses into the oil
toss the melon continuously to prevent the garlic from burning
Return the toasted dried shrimp to the pot and toss with the melon. Add 1 tsp fish sauce, 1 tsp sugar, and 1 tbsp sesame oil, then stir-fry well until evenly coated and aromatic.
local_fire_departmentmedium heat stir-fry for 1 minuteWatch out
Stir-fry quickly after adding the seasonings so the fish sauce and sesame oil aromas coat and penetrate the melon shreds evenly.
Pour in the reserved 400ml dried shrimp soaking water, stir well, and bring the soup to a rolling boil over high heat.
local_fire_departmenthigh heat to a boilWatch out
When pouring the shrimp soaking water, leave the very bottom dregs in the bowl to avoid any fine grit.
Once boiling, immediately add the drained glass noodles. Toss well with the melon and shrimp using chopsticks or a spatula, cooking for about 1 minute until the noodles absorb the savory broth and turn glossy and tender. Turn off the heat and serve.
local_fire_departmentmedium heat simmer for about 1 minuteWatch out
Glass noodles absorb liquid rapidly
cook for only about 1 minute until just coated and remove from heat immediately, otherwise they will soak up all the broth and become soggy
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