Soak the mung bean vermicelli in cold water for 10 minutes, drain, unfold the bundle and use scissors cut the vermicelli in half, set aside.

Scrape the fuzzy melon with the dull side of a knife, rinse it, and then cut it into 1/2 inch rounds, cut the rounds into 1/2 sticks.

Select a wide pan that has a lid, add the Chinese sausage and heat the pan on low heat for a 3-5 minutes to render the fat.

When you see some oil in the pan, turn the heat up to medium and saute the sausage for 1 minute and add the shrimp and ginger, saute for 1 minute.

Add a teaspoon of oil (if needed) and fuzzy melon and gently saute until some of the sides look slightly translucent (2 minutes).

Add 2 cups of water (or broth), cover with a lid, and bring to a boil and lower the temperature to medium low and simmer for 10 minutes.

Stir in soaked vermicelli so that it cooks in the liquid, add 1/2 cup of water if needed, cover with a lid and simmer for 3-5 minutes.

Season with oyster sauce and stir, the dish is ready when the fuzzy melon is tender and the noodles are glassy and translucent.

Transfer eveything to a large serving bowl as the noodles will continue to absorb the cooking liquid.