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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.
I love tom yum flavour….your tang hoon looks very delicious and moreish.
Good idea to use the egg “bowl” for the tang hoon :P
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,
Julia.
Hi, I don’t have the recipe on my site at the moment. You can look at this recipe (not mine) -> http://rasamalaysia.com/tamarind-prawn-assam-prawn/
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Hi Wiffy, Can I use tomyam stock cube boil with water to replace the paste?
Yes! you can definitely use tom yum stock cube instead.