Today I am sharing with you the fried tang hoon recipe in this post. This is one of my favorite meal and you can easily prepare it at home.
Tang Hoon (冬粉) or glass noodle is a type of transparent noodle made from mung bean starch. It is a very common ingredients used in chinese soup cooking. Personally, I like it’s soft and smooth texture which is slightly chewy.
Sometimes, people mistaken tang hoon with rice vermicelli noodles (米粉) due to their similarity form prior to cooking. It is also partly due to their name sounds similar.
You can easily prepare fried tang hoon at home with simple ingredients. In this recipe, I use luncheon meat, crab sticks, carrots and bean sprout. Ingredients wise is really a personal choice. You can also use seafood like prawns in your recipe.
Fried Tang Hoon Recipe
- 100 g Tang Hoon
- 1 piece of luncheon meat. Cut it into cube shape.
- 1 egg
- 4 crab sticks
- 1 cup bean sprout
- 30 g carrots. Cut into thin strips.
- 1 stalk scallions for garnishing. Finely chopped.
- 2 cloves of garlic. Finely chopped.
- 1 tablespoon cooking oil
- 2 tablespoons soy sauce
- 1 tablespoons fish sauce
- 1 tablespoon Maggi chicken stock.
- Soak tang hung or glass noodle in hot water for 8 to 10 minutes. Don’t boil them. Once the noodle is softened and became translucent, drain the water and rinse it with cold water. This is to stop the cooking process so that the noodle is not too soft. Set aside.
- Mix soy sauce, fish sauce and Maggi chicken stock in a small bowl and set aside for later use.
- Heat up a non-stick pan at medium heat. Fry the luncheon meat for about 2 minutes or until it is browning. Set aside.
- Clean up your pan and heat up with one tablespoon of oil at medium heat. Stir fry garlic until fragrant.
- Add in carrot strips and crab sticks. Continue to stir fry for about 1 minute.
- Add in the soft noodles, bean sprout and the sauce mixture prepared earlier. Continue to toss and stir-fry until the sauce evaporate.
- Set the noodles to the side of the pan and some oil. Add in egg and scramble it until half cook.
- Toss back the noodles to the egg. Add in luncheon meat and continue to stir-fry until well combined. Dish out the noodles and garnish with some scallions. Serve hot.