Luffa with Mi Soa

Ingredients:

100 gr Luffa (It's Oyong), peeled and sliced evenly - it's about 1 or 2 piece
5 gr Ebi, washed and chopped to small pieces
200 gr Mi Soa (or Somen), boiled and strained - about 2 packet
5 cloves garlic, chopped (I like more garlic, so usually I put more than 5)
Seasonings: Sugar, White pepper, Salt to your taste

1. In a wok, heat up oil with high fire, stir fry garlic and ebi until fragrant
2. Put in the sliced Luffa and stir fry until rather soft
3. Put in the strained Mi Soa and quickly season it with the seasonings
4. Keep stir frying until the seasoning is evenly distributed

For me personally, I like this dish to be as dry as possible. If I can make it happen, I want the Mi Soa a bit crispy too on the outside. But, you can make it like a soup too. Just add more water or chicken stock and definitely add more seasoning to balance the liquid.