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
Step-by-step instructions
Step 1 · Soak the tang hoon in hot water for 5-7 minutes until soft
Soak the tang hoon in hot water for 5-7 minutes until soft, then drain and rinse under cold water. Set aside.
Step 2 · Blanch the bean sprouts in boiling water for 30 seconds
Blanch the bean sprouts in boiling water for 30 seconds, then immediately rinse under cold water to keep them crunchy.
Step 3 · Pan-sear the tofu cubes on a non-stick pan with minimal oil until g...
Pan-sear the tofu cubes on a non-stick pan with minimal oil until golden brown on all sides. Allow to cool.
Step 4 · Prepare the fresh vegetables: julienne cucumber and carrot
Prepare the fresh vegetables: julienne cucumber and carrot, and slice the red chili if using.
Step 5 · Make the peanut sauce: In a bowl
Make the peanut sauce: In a bowl, mix peanut butter, light soy sauce, lime juice, sugar (or stevia), and warm water. Whisk until smooth and creamy.
Step 6 · Assemble the salad: In a large mixing bowl
Assemble the salad: In a large mixing bowl, combine tang hoon, vegetables, tofu, and half the peanut sauce. Toss gently to coat evenly.
Step 7 · Plate the salad
Plate the salad. Drizzle remaining peanut sauce on top, and garnish with crushed peanuts, coriander, and red chili slices.
Why this recipe 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.
A note on tradition
Tang Hoon Salad with Peanut Sauce is commonly enjoyed in Singapore’s heartland kopitiams and hawker centres, especially in areas like Tiong Bahru and Toa Payoh. Its roots can be traced back to the fusion of Chinese and Southeast Asian culinary influences, reflecting Singapore's multiculturalism. The dish is often eaten as a light lunch or snack and is popular during hot weather for its cooling, refreshing qualities. It’s a staple in vegetarian stalls and is a testament to Singaporeans’ love for healthy, convenient meals.