My sister’s neighbour gave her a huge hairy gourd. She gave it to me. I had used half hairy gourd as soup using chicken drumsticks stock. It’s enough to give my other sister to take home and some to my sister whom gave me the hairy gourd. I still have some leftover. Today, I am adding the uncooked, and cut to bite size into the shin ram yun noodle soup along with carrot and tofu pok.

Google: “In English, the fruit is known by a variety of names including hairy melon, hairy gourd, hairy cucumber, fuzzy gourd, fuzzy squash, Chinese preserving melon, wax gourd, or small winter melon. Its flesh is white, and the seeds are crunchy and edible. The fruit is produced on vines in warm temperatures, at 25°C to 35°C, and is sensitive to frost.”

“Hairy gourd is a rich source of vitamin C which helps make blood vessels strong. Additionally, it helps protect from different forms of cancer. Research has shown that constant consumption of vitamin C is related to a reduced chance of certain cancers.”

Google: “Tofu pok (also known as tofu puff or tau pok) is a type of tofu which has been deep fried in oil until they are light and airy in the core. Its name literally means “bean bubble” describing the shape of the tofu as a bubble. Tofu puffs are a versatile ingredient that can be used in soups, stir-fries, stews, and broths. This puffed tofu is rich in a variety of high-quality protein and nutrition, it is naturally gluten-free, it has no cholesterol, and it is an excellent source of iron and calcium. Tofu puffs have a spongy interior and a crispy exterior, they are chewy and absorbent, they are a healthy alternative to traditional snacks.”

My simple favourite noodle shin ram yun is comforting, spicy, healthy with hairy gourd, tofu pok, and carrot. It’s colourful and delicious too. Let’s cook on stove instead of microwave for a change!!!

Ingredients

1 packet shin ram yun
12-14 cut bite size hairy gourd (leftovers)
1 carrot, cut to bite size
1 cube chicken stock (OPT)
1 Tsp garlic minced (OPT)
4 tofu pok
water

Method

Put kettle on. Meantime cut the carrot into bite size, wash hairy gourd and drain. Open the shin ram yun noodle, and the condiments. Once kettle is boiled, pour enough water into a pot. Put on the hob bring it to gentle simmer. Place shin ram yun condiments, minced garlic if you want too, carrots, hairy gourd and chicken cube in. Gives a couples of stirs. Cover with lid and cook for about 5 minutes until hairy gourd and carrot are tender. Do watch make sure soup don’t overflow.

Now put in the shin ram yun and tofu pok, cook for 5-7 minutes or until noodles are cooked and tofu pok puffed up. Once cooked, spoon the noodles, carrots, hairy gourd and tofu pok onto the ready bowl with a plate for easy to carry to table. You don’t have to put the plate at the bottom. Then pour the soup up to the level you want. Serve immediately and enjoy!!!!

https://helenscchin.com/2015/02/28/shin-ram-yun-noodle-soup-hairy-gourd-carrot-and-tofu-pok/

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