In many Cantonese households, the true classics aren’t the elaborate banquet dishes, but the simple, nourishing stir-fries served at the family table every day. This Stir-Fried Fuzzy Melon with Chicken, Dried Shrimp, and Glass Noodles is one of those timeless recipes. For me, it’s closely tied to memories of my mother in the kitchen, quietly preparing unpretentious home-cooked meals that warmed my heart. It always feels as if those long-lost slices of my early life are just within reach.

Fuzzy melon (毛瓜, máo guā) might look rough with its fuzzy skin, but underneath lies a delicate, slightly sweet flesh that becomes tender and juicy when cooked. The flavor is well-balanced: the savory of dried shrimp complements the mild melon, while the hearty chicken makes it a complete meal. The real magic happens when the glass noodles soak up the juices released during cooking, creating a symphony of texture and flavor in every bite.

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Note: I’ve added chicken to the original recipe to make it a complete meal. The traditional version, without chicken, has a playful name in Cantonese: 大姨妈嫁女, which translates to “Eldest Maternal Aunt Marries Off Her Daughter.” I couldn’t find any information on how this name became associated with the dish, but it’s an example of the whimsical naming style often found in Cantonese cuisine.

Why You’ll Love This Recipe

• This dish is a one-pan wonder, easy to make in a single wok or skillet. 
• It offers a variety of textures, with a beautiful contrast between the soft melon, slippery noodles, and tender chicken. 
• The dried shrimp is an umami bomb, adding an incredible depth of flavor that is unmistakably Asian. 

I’m so excited to share this taste of my family’s table with you. Let’s begin by gathering all the ingredients.

Note: Fuzzy melon is in the same species (Benincasa hispida) but a different variety from winter melon, though its texture and flavor are quite different. For this reason, the two are considered different ingredients in Chinese cooking.

Common Names for fuzzy Melon

There are various names for fuzzy melon in both English and Chinese. To make things clear, here are some of the common ones: 毛瓜, 節瓜, fuzzy gourd, fuzzy gourd, and hairy melon.

The Main Ingredients

• Fuzzy Melon. This gourd has a mild, slightly sweet flavor and a high water content that keeps the dish light and refreshing. If fuzzy melon is unavailable, chayote makes an excellent substitute.
• Dried Shrimp. These provide the primary source of umami, adding a deep, savory flavor that is essential to the dish.
• Chicken. Chicken thighs are ideal because they stay tender and juicy, but breast meat works just as well if it is marinated properly and not overcooked.
• Glass Noodles (Bean Threads). These noodles absorb all the flavorful juices in the wok without turning mushy. They also lend a silky, slippery texture that complements the tender vegetables and chicken.
• Seasonings. Light soy sauce, oyster sauce, and sesame oil form the core seasonings for this recipe, giving it a well-balanced depth and aroma.

How to prepare the stir-fried fuzzy Melon

Part 1: Preparation

• Use a vegetable peeler to remove the fuzzy skin from the melon. Cut the melon in half lengthwise, then use a spoon to scrape out the soft, pulpy seed core in the center. Lay the halves flat on your cutting board and slice them into thin half-moons or strips, about ¼ inch thick.

• Cut the chicken into strips, then combine the pieces with the marinade ingredients. Mix well and set aside for 15 minutes.
• Place the dried shrimp in a small bowl, cover them with warm water, and let them soak for 15 minutes, or until they are softened.
• In another bowl, soak the glass noodles in room-temperature water for 15-20 minutes, or until they become soft and pliable. Drain the noodles and use kitchen shears to cut them into shorter lengths, about 3 inches long.

Part 2: The Stir-Fry

• Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken, spread it out, and let it sear for about one minute without stirring. Then stir-fry for another one to two minutes, just until the chicken is cooked through. Remove it from the wok and set it aside.

• Add a little more oil to the skillet, then add the soaked dried shrimp. Fry over low heat for about one minute until fragrant. Add the minced garlic and stir for another 30 seconds.
• Increase the heat to medium-high and add the sliced fuzzy melon. Stir-fry for two to three minutes, until the edges begin to turn translucent.

• Pour in the reserved soaking water from the dried shrimp. Add the light soy sauce, oyster sauce, and a pinch of white pepper, then stir everything together. Cover the skillet and let it cook for four to five minutes, until the fuzzy melon is tender but still has a slight bite.
• Uncover the wok and add the drained glass noodles along with the cooked chicken and any accumulated juices. Stir-fry until the noodles absorb the liquid. If the mixture seems too dry, add a splash of water.

• Turn off the heat, drizzle the sesame oil over the top, and give everything a final toss. Transfer to a serving plate and enjoy.

Continue to Content

Fuzzy Melon with Dried Shrimp

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This simple stir-fry brings fuzzy melon to life with tender chicken, savory dried shrimp, and silky glass noodles, perfect for family meals.

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Ingredients

Ingredients For the Chicken & Marinade:

• 150g (5 oz) Chicken Breast or Thigh, thinly sliced
• 1 tsp Light Soy Sauce
• ½ tsp Cornstarch
• ½ tsp Sesame Oil
• A pinch of White Pepper

Ingredients For the Stir-Fry:

• 1 medium fuzzy Melon (500g / 1 lb)
• 3 tbsp Dried Shrimp, rinsed and soaked
• 2-3 cloves of Garlic, minced
• 1 bundle (50-70g / 2 oz) Glass Noodles, soaked
• Reserved Dried Shrimp Soaking Water
• 2 tbsp vegetable oil
• 1-2 stalks scallion, sliced (for garnish)

Seasonings:

• 1 tbsp Light Soy Sauce
• 1 tbsp Oyster Sauce
• ¼ tsp White Pepper
• 1/2 tsp salt
• 1 tsp Sesame Oil (for finishing)

Instructions

1. Combine chicken with its marinade ingredients. Set aside for 15 mins.
2. Soak dried shrimp in warm water for 20-30 mins; reserve liquid. 
3. Soak glass noodles in room-temperature water for 15-20 mins until pliable; drain and cut into shorter lengths. 
4. Remove the fuzzy skin from the melon, then use a spoon to scrape out the soft, pulpy seed core in the center. Slice them into ¼ inch thick slices.
5. Heat oil in a wok over medium-high heat. Sear chicken until just cooked through. Remove and set aside.
6. Fry the soaked dried shrimp for 1 minute. Add garlic and stir for 30 seconds.
7. Add sliced fuzzy melon. Stir-fry for 2-3 minutes.
8. Pour in the reserved dried shrimp water. Add the seasonings and bring to a simmer, then cover and cook for 4-5 mins until the fuzzy melon is tender-crisp.
9. Uncover. Add drained glass noodles and cooked chicken. Toss and stir for 2-3 mins until noodles absorb the liquid.
10. Drizzle with 1 tsp sesame oil and toss to combine. Garnish with sliced green onions and serve.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 123mgSodium: 1442mgCarbohydrates: 26gFiber: 3gSugar: 9gProtein: 22g

This data was provided and calculated by Nutritionix on 23/9/2025

Cook’s Notes & Pro Tips

1. Do not over-soak the glass noodles. They should be soft and flexible, not mushy. I’ve found that glass noodles made from 100% mung bean starch have the best quality because they hold their shape well, even after prolonged soaking and stir-frying.
2. Always reserve the water used to soak the dried shrimp and use it as stock for cooking. This flavorful liquid adds depth and enhances the umami of the dish.
3. The dried shrimp, soy sauce, and oyster sauce are already quite salty, so taste the dish at the end before adding any extra salt.
4. If you can’t find fuzzy melon, chayote (also known as choko) is an excellent substitute. It has a similar crisp-yet-tender texture and works beautifully in this dish.
5. Choose a neutral oil, such as avocado, peanut, or canola, for its high smoke point, which makes it ideal for stir-frying. Light olive oil is another good alternative.
6. Cook the fuzzy melon until it is tender but still has a slight bite. This step is crucial for achieving the right texture and mouthfeel.
7. If you are substituting chayote for fuzzy melon, wear gloves while cutting. The sap under the skin of some chayotes can be slightly irritating and leave your hands feeling sticky. Use a vegetable peeler to remove the green skin, which is a bit tougher than that of the fuzzy melon, so apply a little more pressure. Cut the chayote in half lengthwise, then use the tip of your knife or a spoon to remove the seed and discard it. Finally, slice it into strips.

Serving & Storage

Serving it piping hot with plain rice is how we enjoy it at home. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the glass noodles will continue to absorb moisture and may become a bit mushy. To reheat, warm gently in the microwave or in a wok with a small splash of water to loosen the texture.

I hope this recipe brings a taste of authentic Asian home cooking to your table. Enjoy!

What to Serve with Fuzzy Melon Stir-Fry

Here are some delicious side dishes that complement its light, umami-rich fuzzy melon stir-fry:

1. Steamed Egg Custard (蒸水蛋) – A silky, savory custard made from gently steamed eggs and water, seasoned with a touch of soy sauce and sesame oil.
2. Soy-Braised Pork Belly (红烧肉) – Tender pork belly simmered in soy sauce, sugar, and fragrant aromatics.
3. Garlic Stir-Fried Bok Choy (蒜蓉白菜) – Crisp, vibrant Chinese greens stir-fried with garlic for a clean and refreshing bite.
4. Cantonese-Style Steamed Fish (清蒸鱼) – A whole fish, such as tilapia or sea bass, steamed with ginger and scallions, then drizzled with light soy sauce.