This is my first time cooking hairy cucumber. The hairy cucumber tasted kind of like zucchini. It’s pretty good. And I always like vermicelli, also known as “glass noodle”. It was fun to experiment with new food I haven’t tried before. It is also very rewarding when the result turns out better than I expect.
1. Hairy Cucumber (節瓜/毛瓜)
You can’t see it very well in the picture, but the vegetable has tiny hair on its skin. It looks like a really fat cucumber, actually more like a zucchini. I don’t think I’ve ever seen it in an American supermarket.
2. Vermicelli (粉絲)
I love vermicelli. It is made with green beans. The noodle will turn clear and chewy when it’s cooked. It’s great in stir-fried dishes, stew, and soup.
3. 香菇素蠔油 (Vegetarian Oyster Sauce)
Instead of oyster, vegetarian oyster sauce is made with mushroom extract. But it still tastes very similar to oyster sauce. You can find this sauce in all Asian supermarket.
Hairy Cucumber with Vermicelli (節瓜粉絲)
1/2 package dried vermicelli (2 bunches)
2 tablespoon dried gogi berries
1 tablespoon vegetable oil
1 tablespoon fried shallots
1 hairy cucumber, cut in half lengthwise, and thinly slice in to half moon shape
3 tablespoons vegetarian oyster sauce
1 cup water
Soak vermicelli and gogi berries in water for 10 minutes.
Heat oil in wok with medium-high heat. When oil is hot, add fried shallots. Cook until it’s fragrant, about 1 minute.
Add hairy cucumber. Stir fry until it’s almost cooked, about 5 minutes.
Add vegetarian oyster sauce and water to wok. Stir with hairy cucumber.
Add vermicelli and gogi berries. Vermicelli will soak up the liquid. If it gets too dry, add more water. Continue cooking until vermicelli is done, about 4 minutes.
You can have this dish on its own like a noodle dish, or serve with rice and chopsticks family style like how Chinese people do it. Enjoy!