Tang Hoon Salad
Lunch • Singapore
How to Make Tang Hoon Salad (Traditional & Healthy Version)
Tang Hoon Salad, also known as glass noodle salad, is a beloved dish found in many Singaporean hawker centres and kopitiams. This vegetarian salad showcases the vibrant fusion influences that define Singapore’s food scene, blending Chinese and Southeast Asian flavors into a refreshing, light, and satisfying meal. Tang Hoon (glass noodles) are prized for their springy texture and ability to soak up bold dressings, making them perfect for salads loaded with crunchy vegetables and aromatic herbs. In Singapore, Tang Hoon Salad is often enjoyed as a lunch option, especially by those seeking a healthy, meat-free meal that doesn’t compromise on taste. The dish features a medley of crisp local vegetables like carrots, cucumber, and bean sprouts, tossed in a tangy, umami-rich dressing. Roasted peanuts and fresh coriander add layers of texture and flavor, while a touch of chili gives it that signature Singaporean kick. Its lightness, ease of preparation, and adaptability have made Tang Hoon Salad a modern staple for busy urbanites and traditional food lovers alike.
Ingredients(for 1 medium bowl per person)
- 80g Tang Hoon (glass noodles) (mung bean vermicelli)
- 1 small Carrot (julienned)
- 1 small Cucumber (julienned)
- 1 cup Bean sprouts (taugeh)
- 2 sprigs Fresh coriander (chopped; also called cilantro)
- 2 tbsp Roasted peanuts (chopped)
- 1 Red chili (thinly sliced) - optional
- 1.5 tbsp Light soy sauce
- 2 tbsp Lime juice (freshly squeezed)
- 1 tsp Sesame oil
- 1 tsp Sugar - optional
- to taste Salt
Instructions
- 1
Soak the tang hoon (glass noodles) in warm water for 10 minutes until soft. Drain and set aside.
10 minutes
Do not over-soak or noodles will turn mushy.
- 2
Blanch the softened noodles in boiling water for 1 minute. Drain immediately and rinse with cold water to stop cooking.
3 minutes
Cold rinse keeps noodles springy and prevents sticking.
- 3
Prepare the vegetables: julienne carrot and cucumber, rinse bean sprouts, and chop fresh coriander.
5 minutes
Use a mandoline slicer for even, fine strips.
- 4
In a large mixing bowl, combine light soy sauce, lime juice, sesame oil, and sugar. Whisk well to create the dressing.
2 minutes
Adjust lime and sugar to your preferred balance of tangy and sweet.
Why This Dish is Healthy
Tang Hoon Salad is a naturally balanced option for those aiming for a nutritious, filling meal without excess calories. Its high vegetable content aids digestion and satiety, while the use of light soy sauce and minimal oil keeps the dish light. The absence of animal products makes it suitable for vegetarians and easily adaptable for vegans. It’s a great lunch choice for anyone watching their weight or seeking a wholesome meal inspired by Singapore’s hawker culture.
This Tang Hoon Salad is high in dietary fiber from fresh vegetables and bean sprouts, while the glass noodles provide complex carbohydrates with a low fat content. Coriander and lime juice bring vitamin C and antioxidants, and peanuts supply healthy fats and plant-based protein. The salad is low in cholesterol and saturated fat, making it a heart-friendly choice. The use of fresh herbs and tangy dressing means you can cut down on sodium without sacrificing flavor.
Pro Tips
- 💡Tip 1: Chill the salad for 30 minutes before serving for maximum freshness.
- 💡Tip 2: Use freshly squeezed lime juice for a brighter, more authentic flavor.
- 💡Tip 3: Lightly toast peanuts before chopping for extra aroma and crunch.
Storage & Serving
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Toss again before serving. Avoid freezing, as the noodles may become mushy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
