Fried Tang Hoon
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Fried Tang Hoon Recipe
Use kitchen tongs when cooking the noodles so that they are easy to handle. If you are cooking for more, adjust the ingredients and seasonings accordingly; for example: 50 grams of rice vermicelli per person.
- 100 grams mung bean noodle (glass noodle/cellophane noodle/冬粉) aka “tang hoon”
- 3 shallots thinly sliced
- 2 cloves garlic minced
- 1 finger-length red chilli sliced thinly
- half carrot peeled & sliced thinly
- 4 fresh shiitake mushrooms caps sliced thinly
- 4 prawns veins & shells removed
- 1 squid cut to bite sized pieces
- 30 grams tau kwa (fried bean cut) cut to bite sized
- 2 stalks chye sim (choy sum) cut to small sections, separate stems from leaves
- a small handful of bean sprouts
(A) Sauce – stir to combine
- 1 tsp dark soy sauce
- 250 ml chicken stock
- 1 tsp light soy
- 1/2 tsp fish sauce
- Soak the mung bean noodles in a bowl of water for about 10 minutes, until the noodles are softened. Drain and set aside.
- Heat oil in wok, add shallots, garlic and chilli. Stir fry until the shallots start to soften.
- Stir fry carrots for about a minute. Then add mushrooms, prawns, squid, chye sim stems, bean sprouts, tau kwa and (A). Bring to a gentle simmer.
- Add the softened mung bean noodles and chye sim leaves. Cook until the noodles have soaked up all the water and is of a dry consistency.