Tom Yum Tang Hoon
I recently discovered that “tang hoon” (aka cellophane/glass/mung bean noodles) is a complex carb which means it is more “slimming” compared to the other carbs such as rice, or noodles made with flour. After all, it’s made of mung bean (green bean) starch, water and salt. I also love tang hoon for its slightly chewy texture and ability so soak up any delicious sauce or broth it is cooked in. This tom yum fried tang hoon is a Thai-inspired, hot & spicy dish for spicy food lovers.
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Tang hoon is easier to manage for the noob cook too – the noodle strands are less likely to break apart during cooking. And this dish is really simple to whip up using instant tom yum paste (picture of what I used on the next page).
You may have noticed I placed the noodles directly on a cooked egg sheet instead of thinly slice them. I did that once out of sheer laziness and it stuck. I think it looks and tastes better this way!
This is the tom yum paste I used. You can use any favourite brand of instant paste.