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Fried Tang Hoon
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.
Ingredients:
- 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
Directions:
- 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.
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I love both versions too. You cook just like a star chef, Wiffy.
Full of flavour and yummy texture.
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When to add the chicken stock (water) into the frying?