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.
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.
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.
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.
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!
“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)
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
- In a pan on MEG HIGH heat, sauté the minced garlic for 1 minute.
- Squeeze water from reconstituted mushrooms and add into the pan with salt. Stir around for 30 secs.
- 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.
- Pour in soy sauce and stir in glass noodles. Let it simmer for 10 more secs.
- Plate up and enjoy!