a parent from my son a's chinese school gave me a seedling of loofah in spring. it took the plant a very long time to bloom and i almost thought that there will not be any harvest this year.
the plant finally bloomed and bear fruits sometimes end of summer/beginning of fall. homegrown loofah is so tender and tasty and i made so many different dishes with it. one of my favorite ways to cook loofah is this mee sua soup, quick, simple yet very hearty in this cold weather, a perfect way to use my last two loofah of the season!
1-2 根 丝瓜 （视大小而定）
2 把 面线
2 只 鸡蛋 （加一点料酒和食盐打散）
1 大勺 虾米/虾干
1/4 杯 食油
另 2 大勺 红葱头油和葱酥
1-2 loofah （depending on the sizes）
2 bunches of mee suah (thin noodles)
2 eggs (beaten with little salt and about 1/8 tsp of chinese cooking wine)
1 tbsp of dried shrimps
1/4 cup of cooking oil
a pinch of pepper powder
2 tbsp of fried shallots and some shallot oil for garnishing
1. peel and cut loofah into pieces around 1 cm in thickness. soak dried shrimp in hot water for 5 minutes, drained.
2. heat 1/4 cup of cooking oil up, slowly drip beaten egg into hot oil to form small droplets. fry the egg drops until golden in color, take out and remove excess oil. i also made some fried shallots for garnishing later.
3. heat a tbsp of oil in a pot, add dried shrimps and fry until fragrant, add loofah and cook for 2-3 minutes, add water and bring to boil, season with salt and cook until loofah become tender.
4. bring a small pot of water to boil to cook mee sua, this thin noodle cooks very fast, it takes only about 1-2 minutes in rolling boil water, drain and place the noodle in a bowl with the loofah soup we just made. add the fried egg drops, fried shallot with some shallot oil and a pinch of pepper powder. serve hot.