The Ingredients:

  • 1 Fuzzy Melon (or 2 Smaller ones)
  • 1/3 Cup of Dried Shrimp (comes in a bag at Chinese Markets)
  • 2 Buns of Dried Vermicelli (Bean thread)
  • 1-2 Teaspoons of Salt
  • 1-2 Teaspoons of Chicken Bouillon
  • Water

Special Note:

  • Do NOT add Soy Sauce or the fuzzy melons will be sour!


  • Peel and Chop up the Fuzzy Melon
  • Rinse and Soak the Dried Vermicelli for about a minute, then drain
  • Rinse, Clean and Soak Dried Shrimp (Rinse a few times, get your fingers into them and clean them like you clean rice)
  • There may be leftover pieces of shells from the Shrimp, just toss them out
  • Chop up Dried Shrimp into little pieces

  • Heat Oil in the Wok
  • Put in Chopped Fuzzy Melon
  • Put in Chopped Dried Shrimp
  • Add Salt

  • Add about a 2-3 cups of water (dependent on how much fuzzy melon you have, you want to cover most of it)
  • Add Chicken Bouillon and stir
  • Put in Vermicelli (should be a soft from rinsing and soaking for a minute), Stir it to the bottom
  • Boil, cover, turn heat down to medium and wait until water evaporates
  • Stir in between because Vermicelli may stick to the bottom
  • Make sure all the fuzzy melons are soft and edible, if not, add a little more water and keep boiling
  • Check flavor by tasting, add salt if needed

Leave a Reply

Your email address will not be published. Required fields are marked *