1 no x 750g angled luffa (peeled and cut into pieces)
2 tbsp baby dried shrimps (rinsed and drained)
10g cloud ear fungus (soaked until soften, discard the tough core and cut into pieces)
30g glass noodles (soaked until soften and drained)
2 cloves garlic (peeled and chopped)
2 tbsp cooking oil
1 tsp chicken seasoning powder
¼ tsp salt
¼ tsp ground white pepper
¼ tsp sugar
½ cup water
- Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the baby dried shrimps and chopped garlic until fragrant.
- Add in angled luffa and cloud ear fungus. Lightly sautéed.
- Add in seasonings and bring to a boil. Continue to simmer until the angled luffa are cooked.
- Add in the glass noodles. Stir to combine.
- Dish out and serve.