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Tom Yum Tang Hoon

Tom Yum Tang Hoon Recipe

This is the basic recipe – feel free to add meat, seafood or vegetables for a more sumptuous plate!
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”
  • 1/2 tsp + 1 tbsp cooking oil divided
  • 3 shallots sliced thinly
  • 2 cloves garlic minced
  • 6 fresh shiitake mushroom caps sliced thinly
  • 1 egg seasoned with 1 tsp light soy sauce & lightly beaten

Sauce (A) – combine until dissolved

  • 2 level tbsp instant tom yum paste to taste
  • 150 ml hot water
  • 1 tsp light soy sauce to taste
  • 1/2 tbsp Thai fish sauce to taste

Serving suggestion


  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 and grease frying pan with 1/2 tsp of oil. Cook egg, swirl to cover entire surface. Cook egg on both sides. When the egg is cooled, either leave it uncut or roll it up like a cigar and sliced to thin strips. Set aside.
  3. Heat remaining oil in pan, stir fry shallots until they start to soften. Add garlic and stir fry until fragrant.
  4. Add mushrooms and stir fry until softened.
  5. Add (A) and bring to a gentle simmer. Then add the softened mung bean noodles. Cook until the noodles have soaked up all the water and is of a dry consistency.
  6. Place uncut cooked egg sheet on a plate and serve the noodles on it. If the egg is thinly sliced, scatter them over the noodles as a topping. Garnish with coriander/spring onions, fried shallots and lime.
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7 comments on “Tom Yum Tang Hoon”

  1. I love tom yum flavour….your tang hoon looks very delicious and moreish.

  2. Good idea to use the egg “bowl” for the tang hoon :P

  3. Hello,
    I really love your recipes. They bring back very happy memories of living and eating in Singapore for many years.
    When we lived there we used to go out to East Coast Road for Chili Crab and Prawns in Brown Sauce. I can replicate the Chili Crab – but the prawns have got me beaten. I know it’s tamarind, soy, a some lime, sugar – I just can’t get it right. I tried it again last night and the sauce was too thick. We used to sop up every morsel with french bread. Do you have ANY ideas? I’d love to hear them.
    Thank you,

  4. Pingback: Fried Tang Hoon 炒粉丝 (glass noodles) – Ginger and Cilantro

  5. Hi Wiffy,  Can I use tomyam stock cube boil with water to replace the paste?

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