Labu dengan mi kaca
Makan Tengah Hari • Malaysia
How to Make Pumpkin with Glass Noodles (Traditional & Healthy Version)
Pumpkin with Glass Noodles is a beloved dish in Malaysian multicultural cuisine, offering a nourishing and vibrant lunch option. This vegetarian recipe brings together sweet pumpkin, silky glass noodles (bihun kaca), and an aromatic blend of local herbs like lemongrass and daun limau purut (kaffir lime leaves). The result is a light yet satisfying meal that highlights Malaysia’s penchant for fresh vegetables, subtle spices, and the harmonious balance of flavors. Traditionally enjoyed in both Malay and Thai-influenced communities of northern Malaysia, this dish is often prepared for family gatherings or festive occasions. The creamy texture of pumpkin pairs beautifully with the springy noodles, while the use of santan (coconut milk) adds a comforting richness without excess calories. Locally sourced ingredients such as daun bawang (spring onion), cili merah (red chili), and a hint of pandan leaf infuse the dish with unmistakable Malaysian character. A fantastic choice for those seeking plant-based, health-conscious Malaysian recipes, this dish is easily adaptable for various dietary needs.
Bahan-bahan(untuk 1 medium bowl per serving)
- 200g Pumpkin (cubed, labu kuning)
- 60g Glass noodles (bihun kaca, soaked)
- 100ml Santan (coconut milk) (light)
- 1/2 medium Onion (finely sliced, bawang besar)
- 2 cloves Garlic (minced, bawang putih)
- 1 stalk Lemongrass (bruised, serai)
- 2 leaves Daun limau purut (kaffir lime leaves) (torn) - pilihan
- 1 small knot Pandan leaf (daun pandan) - pilihan
- 1 small Carrot (julienned, lobak merah)
- 1 Red chili (seeded & sliced, cili merah) - pilihan
- 2 stalks Spring onion (sliced, daun bawang)
- 1 tsp Vegetable oil (minyak sayuran)
- to taste Salt (garam)
- 1/4 tsp White pepper (lada putih)
Arahan
- 1
Soak the glass noodles (bihun kaca) in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak or noodles will become too soft.
- 2
Heat vegetable oil in a non-stick wok over medium heat. Sauté onion and garlic until fragrant and lightly golden.
3 minutes
Keep heat moderate to avoid burning the aromatics.
- 3
Add lemongrass, pandan leaf, and carrot. Stir-fry for 2 minutes to release their aroma.
2 minutes
Bruising lemongrass helps release its essential oils.
- 4
Add pumpkin cubes and 100ml water. Cover and simmer until pumpkin is tender but not mushy, about 8 minutes.
8 minutes
Cut pumpkin evenly for consistent cooking.
Kenapa hidangan ini sihat
This dish makes a great healthy lunch due to its high vegetable content, minimal use of oil, and reliance on natural flavors from herbs and spices instead of excessive salt or sugar. It’s lower in calories compared to fried noodle dishes and is suitable for those managing weight or seeking a nutrient-dense vegetarian meal. The inclusion of local superfoods like pumpkin and herbs adds to its nutritional value.
Pumpkin is rich in beta-carotene, vitamin C, and potassium, making it excellent for immune support and heart health. Glass noodles are naturally gluten-free and low in fat, providing a light source of carbohydrates. The use of santan in moderation adds healthy fats, while fresh vegetables like carrot and spring onion contribute fiber, vitamins, and antioxidants. This dish is cholesterol-free, low in saturated fat, and supports a balanced vegetarian diet.
Petua
- 💡Tip 1: Cut pumpkin into small, even cubes for faster, uniform cooking.
- 💡Tip 2: Use fresh santan for the best flavor, but canned light coconut milk works in a pinch.
- 💡Tip 3: Adjust the amount of chili to your spice tolerance, or omit for a milder dish.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if noodles absorb liquid.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
