Fried Tang Hoon

In the last recipe, I featured fried tom yum tang hoon. This is the non-spicy, “more normal” version of fried tang hoon. I like both versions equally! “Tang hoon” is the local name of this transparent noodles. It may be more commonly known as mung bean noodles or glass noodles elsewhere. I love tang hoon because of its lovely texture which is slightly chewy. It is bland tasting on its own, but soaks up any delicious sauce it is cooked in. It’s also considered a complex carb so it is a little more weight-friendly for carb-watchers.

More ‘Tang Hoon’ aka Glass Noodles Recipes:

Fried Tang Hoon Recipe

There are a lot of ingredients in this bowl (seafood, beancurd and veg) because this was a one-dish meal for us, and I was clearing the fridge as I was going overseas. I’m typing this post in my hotel room in Taipei right now!

Fried Tang Hoon Recipe

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


  1. Soak the mung bean noodles in a bowl of water for about 10 minutes, until the noodles are softened. Drain and set aside.
  2. Heat oil in wok, add shallots, garlic and chilli. Stir fry until the shallots start to soften.
  3. 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.
  4. 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.