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).

Tom Yum Tang Hoon Recipe

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. Not saying it's the best because honestly, I did not try that many, but this is easily accessible at local supermarkets and have served me well :)
This is the tom yum paste I used. You can use any favourite brand of instant paste.

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.