Stir-Fry Mao Guo (Fuzzy/Hairy Gourd) with Glass Noodle/Dried Shrimps (“大姨媽嫁女”)

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Just A Hearty Economical Delicious Dish

Ready : 25 mins [Prep : 10 mins † Cooking : 15 mins† Excluding Soaking Time] Printable Recipe


“Stir-Fry Mao Guo (Fuzzy/Hairy Gourd) with Glass Noodle and Dried Shrimps” is a simple yet delicious dish and a favorite among the kids. It has the weirdest and funniest Cantonese name, 大姨媽嫁女 which literally translate to “Big aunty marrying off daughter”. Ahahaha.., don’t ask me how or why?? Now, U go figure..😂. Chinese dishes names, as we all know, very often were derived from Regions, Ingredients, methods of cooking, to honor a certain famous person or even are puns of words – giving the dish an auspicious meaning. This gotta tops them all…大姨媽嫁女…😂😂😂 !!! Clue anyone??? Would be delighted if someone can comment and enlighten me…😂😂😂.

dscn031512Fresh Fuzzy melon has deep green skin with a clear layer of fine hair on it, that is why it is also named Hairy melon. Unlike other types of melon, the seeds do not need to be scooped out (unless you are stuffing the melon). The central pith (with the seeds) is sweet and crunchy; particularly when the melon is young. Fuzzy melon is rarely found outside the Asian region but in Chinese cuisine, it is often cooked as a vegetable or boiled as soup and even sweetened as a confection.

The dish presented here, by itself is rather bland and predominantly rely on the Mao Guo’s natural sweetness for flavor – tats why ‘Dried Shrimps‘ is added as a savory Ingredients. With the Glass Noodles, U can actually treat the dish itself like any noodles dish. Alternatively, U can also wrap it in Chinese lettuce and serve it as a dinner dish. There are probably many versions out there and here is The VianD’s soup version, click here for “Mao Guo Soup”. And here’s The Viand’s take on, Stir-Fry Mao Guo (Fuzzy/Hairy Gourd) with Glass Noodle and Dried Shrimps



  • One medium size Mao Guo.
  • Soaked Glass Noodles and coarsely chopped Dried Shrimps.


  • Salt, Sugar and a dash of Sesame Oil, Oyster Sauce and White Pepper. All to taste. *** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!


  • Step 1 :

    Start by soaking the Glass Noodles for at least an hour or more else U’ll end up with broken little pieces of Glass Noodles during the stir-fry process.

    Peel the Mao Guo properly, make sure all the green skin is peel away, it can be quite tough. Julienne (strip) into relatively thin matchlike pieces. Set aside.

  • Step 2 :

    On medium heat with a generous amount of oil, saute the Dried Shrimps till aromatic. Dish out and set it aside.


  • Step 3 :

    Using the same oil from after sauteing the Dried Shrimps, saute some chopped Garlic till aromatic.

    Turn up the heat, add in the Mao Guo and some salt (to draw the water out). Saute till aromatic. Add water, bring to boil, turn the heat to low/medium and simmer till Mao Guo soften (ur preference), takes abt 10-15 mins.

    Add in the soaked Glass Noodles and Dried Shrimps. Add all the Seasoning Ingredients. Give it a few good stirs and mix well. If too watery, crank up the heat to render down the water – U don’t want sogginess, this is really a relatively dry dish.

    Viola your plate of delicious “Stir-Fry Mao Guo” is ready to be served hot.


Copyright © 2014 The VianD · All Rights Reserved


2 Comments Add yours

  1. theviandd says:

    A simple natural sweetness dish…


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