Tang Hoon Soup
Tang hoon (cellophane noodles/mung bean vermicelli/glass noodles/dong fen/冬粉) is one of my favourite Chinese noodles. I love cooking with tang hoon not just for its lovely chewy texture, but also for its ease of storage (it is sold in the dried form) and cooking. Being neutral in taste, it also absorbs the delicious broth the soup it is cooked in. In this homely tang hoon soup, I am using home-made ikan bilis broth.
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This is an small individual sized bundle of glass noodles. My pantry can never be complete without them. You just need to soak the glass noodle until softened and then discard the water. The softened glass noodles cooks within 10 seconds of putting in the boiling water.
One of my favourite one-dish meals using tang hoon is to make this fish ball noodle soup. The all-natural ikan bilis broth only needed 15 minutes to cook – prolonged simmering may result in bitter broth. Tang Hoon Soup (冬粉鱼丸汤) is one recipe I know I can fall back on during busy nights, as I can pull it off in 30 minutes. Don’t forget to add fried shallots oil, fried lard or fried garlic oil as a finishing touch – it makes a world of difference to this humble dish.
Updated recipe on 8 Jun 2020.