Stir-fried noodles with momordica cochinchinensis (Hủ tíu xào gấc)

My journey to learn to cook Vietnamese food was difficult because I could not cook the dishes with the taste of my grandmother or my mother’s dishes. With European, Japanese, Chinese, or Korean dishes … you can easily find many recipes and ways to prepare them. Vietnamese dishes are passed on from generation to generation by love and recorded with love rather than by black and white documents. Particularly as a Vietnamese cooking Vietnamese cuisine, you can only use your heart to feel each flavor.

Stir-fried noodles with momordica cochinchinensis (Hủ tíu xào gấc)
Servings
2people
Cook Time
20minutes
Servings
2people
Cook Time
20minutes
Ingredients
  • 280gram noodles (hủ tíu hoặc phở)
  • 80gram momordica cochinchinensis (gấc)
  • 140gram broccoli
  • 60gram shiitake mushroom
  • 50gram shredded carrots
  • cooking oil
  • soy sauce
Instructions
  1. Slice broccoli into bite-sized pieces, blanch over boiling water.
  2. Slice shiitake mushrooms into thin pieces.
  3. Put oil on the pan. Wait for the oil to heat, add the blanched broccoli. Stir until the broccoli is done, put the carrots and mushrooms in and stir. Season with 2 tablespoons of soy sauce.
  4. When vegetables are well cooked, add the noodles and momordica cochinchinensis (gấc). Lightly stir to prevent the noodles from breaking. Season with soy sauce to taste. Put on a plate.