Fuzzy Melon with Vermicelli (Moa Gua Fun See) Recipe
Fuzzy melon with vermicelli is a classic Chinese homestyle dish that is allergen friendly and paleo friendly. This recipe is free of nuts, egg, milk, as well as grain free and paleo friendly.
Disclosure: This post contains Amazon affiliate links, which do not affect your cost but allow me to earn a small commission, thanks for your support. This post is not sponsored by any of the companies mentioned, I did recieve 1 package of BGreen Foods (Oct 2015) to sample, all opinions are mine.
What is Fuzzy Melon?
How to Prepare Fuzzy Melon
Mung Bean Vermicelli Love
Allergy Aware Adaptations:
This recipe as written is free of peanuts, tree nuts, egg, milk, and fish.
Fuzzy Melon (Moa Gua) with Vermicelli Recipe
- 2 bundles mung bean vermicelli
- 1 large or 2 small fuzzy melons
- 1 Chinese sausage cut in half lengthwise and slice
- 2 tablespoons dried shrimp soak for a few minutes and drain
- 1 slice of ginger peeled and smashed with the side of a large knife
- 1 teaspoon olive oil
- 2 cups water or broth
- 1 tablespoon oyster sauce or allergy safe substitute
Soak the mung bean vermicelli in cold water for 10 minutes, drain, unfold the bundle and use scissors cut the vermicelli in half, set aside.
Scrape the fuzzy melon with the dull side of a knife, rinse it, and then cut it into 1/2 inch rounds, cut the rounds into 1/2 sticks.
Select a wide pan that has a lid, add the Chinese sausage and heat the pan on low heat for a 3-5 minutes to render the fat.
When you see some oil in the pan, turn the heat up to medium and saute the sausage for 1 minute and add the shrimp and ginger, saute for 1 minute.
Add a teaspoon of oil (if needed) and fuzzy melon and gently saute until some of the sides look slightly translucent (2 minutes).
Add 2 cups of water (or broth), cover with a lid, and bring to a boil and lower the temperature to medium low and simmer for 10 minutes.
Stir in soaked vermicelli so that it cooks in the liquid, add 1/2 cup of water if needed, cover with a lid and simmer for 3-5 minutes.
Season with oyster sauce and stir, the dish is ready when the fuzzy melon is tender and the noodles are glassy and translucent.
Transfer eveything to a large serving bowl as the noodles will continue to absorb the cooking liquid.
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