Tang Hoon Salad with Peanut Sauce
Lunch • Singapore
How to Make Tang Hoon Salad with Peanut Sauce (Traditional & Healthy Version)
Tang Hoon Salad with Peanut Sauce is a vibrant, refreshing dish that brings together the best of Singapore's multicultural food scene. Found in many local kopitiams and hawker centres, this salad is a beloved lunchtime staple, especially among those seeking a light yet satisfying meal. The use of tang hoon (mung bean vermicelli) gives the salad a delightful, slippery texture that soaks up the robust flavors of the creamy peanut sauce. Crisp local vegetables like cucumber, carrots, and bean sprouts add a satisfying crunch, while the nutty, savory sauce delivers a punch of umami and a subtle sweetness that is deeply comforting. This dish reflects the fusion influences of Singaporean cuisine, where Chinese, Malay, and Peranakan flavors blend seamlessly. The peanut sauce, reminiscent of satay stalls, elevates the humble salad into a hawker favorite, perfect for Singapore’s hot climate. Whether enjoyed in a bustling food court or made at home, Tang Hoon Salad with Peanut Sauce is a testament to Singapore’s love for healthy, flavorful, and convenient meals. It's a great choice for lunch, providing energy without weighing you down, and its vegetarian nature aligns with the growing trend of plant-based eating in Singapore.
Ingredients(for 1 individual salad bowl (approx. 300g))
- 80g (dry) Tang hoon (mung bean vermicelli) (cellophane noodles)
- 1 small (julienned) Cucumber (Japanese cucumber works well)
- 1 medium (julienned) Carrot (local carrot)
- 1 cup Bean sprouts (taugeh, rinsed and trimmed)
- 100g Firm tofu (cubed, pan-seared)
- 2 tbsp Roasted peanuts (crushed, for garnish)
- 2 tbsp Coriander leaves (chopped, optional) - optional
- 1 small Red chili (sliced, for garnish) - optional
- 2 tbsp Peanut butter (unsweetened, for sauce)
- 1 tbsp Light soy sauce (low sodium preferred)
- 2 tsp Lime juice (freshly squeezed)
- 3-4 tbsp Warm water (to thin sauce)
- 1/2 tsp Sugar (or substitute with stevia) - optional
Instructions
- 1
Soak the tang hoon in hot water for 5-7 minutes until soft, then drain and rinse under cold water. Set aside.
7 minutes
Do not over-soak to maintain a springy texture.
- 2
Blanch the bean sprouts in boiling water for 30 seconds, then immediately rinse under cold water to keep them crunchy.
3 minutes
Shocking with cold water preserves crispness and nutrients.
- 3
Pan-sear the tofu cubes on a non-stick pan with minimal oil until golden brown on all sides. Allow to cool.
6 minutes
Press tofu before cooking for better texture.
- 4
Prepare the fresh vegetables: julienne cucumber and carrot, and slice the red chili if using.
4 minutes
Use a mandoline for even, thin strips.
Why This Dish is Healthy
This salad is a healthy choice because it uses fresh, minimally processed ingredients and is rich in fiber, plant-based protein, and healthy fats. The use of tang hoon instead of refined noodles lowers the glycemic load, supporting sustained energy. With plenty of vegetables and lean tofu, it’s filling yet low in calories, making it suitable for weight management and heart health. The peanut sauce is made with unsweetened peanut butter, avoiding added sugars and excessive sodium.
Tang Hoon Salad with Peanut Sauce is packed with plant-based protein from tofu and peanuts, complex carbohydrates from mung bean noodles, and a variety of vitamins and minerals from fresh local vegetables. The dish is high in dietary fiber, vitamin C, potassium, and magnesium. The peanut sauce provides healthy fats, while the absence of deep frying keeps saturated fat low. This salad is naturally cholesterol-free and can easily fit into a balanced diet, making it a nutritious option for lunch.
Pro Tips
- 💡Tip 1: Rinse tang hoon under cold water after soaking to prevent clumping.
- 💡Tip 2: Pan-sear tofu with a non-stick spray to reduce oil usage.
- 💡Tip 3: Make the peanut sauce ahead of time for deeper flavor.
Storage & Serving
Store the salad and peanut sauce separately in airtight containers in the refrigerator for up to 2 days. Assemble and toss just before serving to retain freshness and crunch.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
