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
- coriander leaves
- chopped spring onions
- fried shallots
- cut lime
- Soak the mung bean noodles in a bowl of water for about 10 minutes, until the noodles are softened. Drain and set aside.
- 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.
- Heat remaining oil in pan, stir fry shallots until they start to soften. Add garlic and stir fry until fragrant.
- Add mushrooms and stir fry until softened.
- 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.
- 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.