My father’s friend gave him some choko, which my dad gave to me 2. I fried it with glass noodles and used the last of my prawn sambal, learning from my mom who only knows how to fry.

Google: “A choko is also known as chayote, also known as mirliton, güisquil, pipinola and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in the Mesoamericas between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala.”

“Glass noodles are thin, translucent noodles made from starches like mung beans or sweet potatoes, providing a wheat-free pasta alternative that is fat-free and helps promote fullness without causing blood sugar spikes.”

“Bought prawn sambal is a popular Southeast Asian condiment and seafood dish. It features peeled or whole prawns simmered in a rich, spicy chilli paste (sambal) made from chillies, shrimp paste, aromatics, and tamarind. It offers a fast, convenient way to enjoy a spicy, sweet, and sour seafood meal. Chillies contain capsaicin, which can help increase your body’s metabolism. Bought sambal isn’t just for prawns. You can use it as a spicy spread for sandwiches or a flavour booster for fried rice and noodle stir-fries.”

Choko glass noodles in prawn sambal is spicy, and delicious. Let’s cook!!!

Ingredients

2 medium size choko
2 packets of 80g of dried glass noodles
1 Tbs minced garlic
1 Tsp freshly ground pepper
1 Tbs fish sauce (OPT)
2 Tbs Shao Xing Chinese cooking wine
3 Tbs oil
2 Tbs prawn sambal sauce, bought
water, to soak glass noodles and extra if too dry

Method

Place 2 packets of glass noodles in warm water for about 10 minutes until soft. Drain the water and cut the noodles with scissors so they are easier to stir.

Peel choko under cold running water or keep dipping the choko in a bowl of water while peeling. Alternatively wear gloves. Once they are peeled, cut them into long strips (matchsticks). Heat the saucepan over medium heat with2 Tbs oil. Cook minced garlic until fragrant about 25 seconds.

Then add choko, toss around for about 4 minutes. Next add fish sauce if using, Shao Xing Chinese cooking wine, and prawn sambal. Stir then cover with lid and cook on medium heat for 2-3 minutes until choko starts to soften. Add the soft glass noodles to the pan. Season with pepper to taste. Note: if not using fish sauce, add 1/2-1 Tsp salt to taste.

Stir everything together until combined. If it looks too dry, add 1 to 2 Tbs of water to help the noodles finish cooking. Cook a further 2-3 minutes until choko is tender and glass noodles are glassy. Switch off hob and transfer to a deep bowl. Serve with rice and a glass of white wine. Enjoy!!!!

https://helenscchin.com/2021/07/01/choko-glass-noodles-in-prawn-sambal/

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