Updated from original post on May 26, 2016
Tang hoon, also called vermicelli, glass noodles, 冬粉 (dong fen, meaning winter noodles), is a light version of bee hoon, typically made from some kind of starch. Most commonly found are ones made of mung bean starch, often referred to as ‘mung bean thread’. Compared to bee hoon, which is made of rice, tang hoon is finer and more delicate. Further, it looks glassy and transparent when cooked, hence the name ‘glass noodles. Tang hoon is tasteless on its own, making it a versatile addition to many dishes. It can be used to add textural interest to soup or gravy, as a side dish when stir-fried, or as in this recipe, as a meal by itself. Common ingredients for stir-fries include some combination of chicken, fried or dried shrimp, shiitake mushrooms, fish cake and bean sprouts. It is merely a matter of preference, variety and choice. I added a hefty dose of pepper in my version; go easy if you do not care for it as much.
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Prep time: 15 min
Cook time: 10 min
Recipe Type: Mains or Side
150g (3 packets) tang hoon, soaked till soft and drained
3 cloves garlic, minced
1 shallot, diced
1 egg, beaten
½ carrot, julienned
½ cup, cooked crab meat (omit for vegetarian)
Handful of bok choy leaves
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 Tbsp fish sauce
½ cup vegetable stock
1 tsp pepper
1. Heat 2 Tbsp oil in wok. Add garlic and shallots. Stir-fry till golden.
2. Add carrots. Fry till nearly cooked through.
3. Add bok choy leaves. Fry till wilted.
4. Add cooked crab meat and stir for a few seconds.
5. Add drained tang hoon and sauce. Stir to combine well. Pour in the stock and simmer. Lower heat to medium.
5. When liquid is mostly absorbed, add eggs to one side of the wok and leave untouched till eggs are half-cooked. Break up egg and mix into tang hoon till eggs are cooked through.
6. Garnish with green onions. Serve with dollop of belachan.
Serves 2 (as a meal)
Serves 4 (as a sidedish)
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