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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.
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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.
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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.
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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.
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Add a teaspoon of oil (if needed) and fuzzy melon and gently saute until some of the sides look slightly translucent (2 minutes).
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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.
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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.
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Season with oyster sauce and stir, the dish is ready when the fuzzy melon is tender and the noodles are glassy and translucent.
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Transfer eveything to a large serving bowl as the noodles will continue to absorb the cooking liquid.