Bottle Gourd & Glass Noodles

It’s been a whole week of cake-eating for me. And I loved it.

We were given a really good cake made of layers of dark chocolate ganache and vanilla sponge. It was sublime. And as great an appetite hubs has, he doesn’t eat cake much. I had to finish almost the entire thing myself.2013 bday cake

At the end of this little marathon, I feel that too much of a good thing can be…. just too much. There is a need for palate cleansing. Maybe gut cleansing.

I will get back to cake very soon I’m sure.  But having satisfied that desire for cake, today I need something clean tasting. Something naturally sweet and fresh. Something like bottle gourd and glass noodles.

This is a simple dish that I come back to every single time I feel like I need a break from everything else. When I need to feel clean inside and out and just embrace the simple flavours.

I always seem to change up this recipe, using either dried or fresh mushrooms. Sometimes egg instead of mushrooms. At times I only use salt to flavour it. Other times the oyster sauce and soy comes out to play. But today, this was what I used: Bottle Gourd, Dried Straw Mushrooms, Garlic, Glass Noodles & Soy Sauce.
Bottle Gourd & Glass Noodles 1

I felt like having matchstick gourd pieces but you can just as easily slice it into discs or julienne it. Meanwhile the mushrooms were being reconstituted.Bottle Gourd & Glass Noodles 2

Couldn’t resist showing you this! Look at the sap droplets.Gourd Sap

Anyway, back to the dish. We start by heating up the garlic.Bottle Gourd & Glass Noodles 4

The chopped reconstituted straw mushrooms go in with a bit of salt. Just wanted them to get a headstart. Bottle Gourd & Glass Noodles 5

Gourd goes in with the mushroom soaking water. Now, this will definitely stain the gourd pieces & glass noodles. If you want your gourd pieces to be pristine, then use fish sauce or salt for flavouring. I didn’t want to waste the perfectly good umami of that water.Bottle Gourd & Glass Noodles 6

The gourd takes about 10 minutes of simmering to soften to my liking. I want it to retain some bite and not get too mushy.
Bottle Gourd & Glass Noodles 7

Once everything is done, softened glass noodles only need a stir in. Bottle Gourd & Glass Noodles 9

I know this doesn’t look really pretty but trust me when I say it’s comforting.Bottle Gourd & Glass Noodles 11

It’s sweet with a hit of umami and the glass noodles provide some chewiness. Pretty nice balance.Bottle Gourd & Glass Noodles 10

So on days when you need to feel like being good to your body after days of gorging, consider making something light like this. It’s pretty lovely just with rice. In fact you can have this as the main course with maybe a fried egg or panfried  chicken chop. Glass noodles is healthier than regular noodles in that it’s made of mung (green) beans. Enjoy!

xoxoxo, Jayne

“Forasmuch as ye are manifestly declared to be the epistle of Christ ministered by us, written not with ink, but with the Spirit of the living God; not in tables of stone, but in fleshy tables of the heart.” (2 Corinthians 3:3)

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Bottle Gourd with Glass Noodles
serves 4 as side, 2 as main


1/2 Bottle Gourd (cut into matchsticks)
2 cloves Garlic, minced
1/2 cup Dried Straw Mushroom, soaked in 1 cup water
2-3 oz (80 gm) Glass Noodles, snipped to 3 inch strands & softened in a dish of water
1/2 tsp Salt
1 tbsp Soy Sauce

  1. In a pan on MEG HIGH heat, sauté the minced garlic for 1 minute.
  2. Squeeze water from reconstituted mushrooms and add into the pan with salt. Stir around for 30 secs.
  3. Add in gourd strips and about 1/2 cups of mushroom soaking water, avoiding the grit at the bottom. Bring to a simmer and cook until gourd is tender to your liking. I went for about 10 minutes. Add more water if necessary.
  4. Pour in soy sauce and stir in glass noodles. Let it simmer for 10 more secs.
  5. Plate up and enjoy!


  1. I totally agree with you. Sometimes I feel like eating all clean and light just to “clean up” after too much sweets. 🙂 This is such a perfect dish to enjoy and feel satisfy at the same time.

  2. I love glass noodles! I’ve never heard or maybe tasted Bottle Gourd before. Thanks for introducing it to us! Looks delicious.

    • My pleasure. 🙂 We have so many kinds of gourds here. In fact recently, I tried cooking snake gourd and it turned out pretty well. Need to share the recipe on here soon.

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