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Crab Tang Hoon (Glass Noodles)

Crab Tang Hoon (Glass Noodles) Recipe

For best results, use fresh crab that is freshly slaughtered and cooked as soon as possible on the same day. You can get the fresh or wet market to slaughter and cut the crab for you.

Don’t worry if you don’t have a claypot, you can cook and simmer everything in a wok.

Serve this as a side-dish for 2-3 persons, or eat it on its own as a one-dish meal.


  • 1/2 + 1/2 tbsp cooking oil divided
  • 3 thin slices ginger julienned
  • 5 cloves garlic bruised
  • 2 stalks spring onion (white portion only) cut to 5 cm or 2-inch sections
  • 1 mud crab freshly slaughtered, gills discarded and cut to smaller pieces
  • 4 dashes white pepper powder to taste
  • 1 tbsp Shaoxing/Hua Tiao wine
  • 2 tbsp water
  • 2 stalks spring onion (green portion only) cut to 5 cm or 2-inch sections
  • 60 grams glass noodles (tang hoon 冬粉) soaked in a bowl of water until softened, drained
  • 2 slices streaky bacon (fattier cut preferred) cut to 3 cm strips
  • coriander and/or finely chopped spring onion to garnish

(A) Aromatics (gently pound)

  • 4 peeled garlic cloves
  • 3/4 tsp peppercorns (mix of black and white)
  • 1 tsp snipped coriander stalks
  • 4 thinly sliced ginger julienned (thin strips)

(B) Sauce Seasonings

  • 100 ml chicken stock
  • 100 ml water
  • 1/2 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp Thai fish sauce


  1. Stir-fry the crab. Heat 1/2 tbsp oil in a wok. Add ginger, garlic and spring onion (white portion), stir frying until fragrant. Add crab pieces and white pepper. Stir fry until the shells turn orange. Add Shaoxing wine and water. Cover wok with lid and steam for 5 minutes. Stir in the spring onion (green portion) while the contents are hot.
  2. Prepare aromatics and tang hoon. Gently pound aromatics at (A) until their flavour is released and the peppercorns coarsely cracked open. Combine glass noodles with sauce seasonings (B) in a large bowl.
  3. Make crab tang hoon in a claypot. Line the bottom of a claypot with bacon strips and drizzle remaining cooking oil over the bacon. Heat the claypot on medium low heat. Add pounded aromatics on top of bacon. When the aromatics are fragrant and sizzling, add glass noodles, remaining sauce and stir-fried crabs (including the crab juices), in that order. Cover claypot with lid. Increase the heat to medium high and let the contents simmer for 5 minutes. Open the lid. Using kitchen tongs or chopsticks, stir through to coat the noodles evenly. Cover with lid and cook for another 5 minutes, until the crab is fully cooked.
  4. To serve, garnish with coriander and/or spring onion and serve in the claypot immediately.
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3 comments on “Crab Tang Hoon (Glass Noodles)”

  1. This looks so GOOD and have me crave crab! Wish I could get some quality one with reasonable price here.

  2. Yes, I am also contented to have someone else handle and clean the crabs for me if I want to cook crabs at home. Sheng Siong is good leh! Here they will weigh everything first, remove any parts e.g. top shell, they already charge you for it :(

    • Actually I think only Sheng Siong do not charge for the top shell, the other places like the wet markets weigh everything too. I’m so going to SS to buy crabs when I’m back in SG :D

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