Tang Hoon Soon
Lunch • Singapore
How to Make Tang Hoon Soon (Traditional & Healthy Version)
Tang Hoon Soon is a beloved vegetarian noodle dish found in Singapore’s vibrant hawker centres and kopitiams. This dish features silky mung bean vermicelli (tang hoon) tossed with assorted vegetables and a savoury sauce, making it a staple for lunch among locals seeking comfort and health in one bowl. Its origins lie in Singapore’s multicultural food scene, where Chinese, Malay, and Indian influences intermingle, and vegetarian options are increasingly popular for both health-conscious and eco-friendly diners. The taste is light yet flavourful, allowing the freshness of vegetables and the springy noodles to shine. A favourite lunch option in Singapore, Tang Hoon Soon is often enjoyed for its fusion of textures and umami-rich taste. It’s commonly found in vegetarian stalls tucked within bustling hawker centres, where the aroma of stir-fried noodles wafts through the air. This recipe draws inspiration from those stalls while adapting the dish for home cooks—using less oil and more wholesome ingredients. Whether you’re grabbing a quick lunch at your neighbourhood kopitiam or cooking for family, Tang Hoon Soon offers a nourishing and satisfying bite that fits seamlessly into Singaporean dietary habits.
Ingredients(for 1 bowl (as served in Singaporean hawker centres))
- 100g Tang hoon (mung bean vermicelli) (glass noodles)
- 1 small, julienned Carrot (local produce)
- 4, sliced Shiitake mushrooms (fresh or dried)
- 1 cup, chopped Baby bok choy (local greens)
- 100g, cubed Firm tofu (tau kwa)
- 2 cloves, minced Garlic (local garlic)
- 2 tbsp Low-sodium soy sauce (dark soy for colour)
- 1 tsp Sesame oil (for flavour)
- 1/2 cup Vegetable stock (homemade preferred)
- 1/4 tsp White pepper (freshly ground)
- 2 stalks, sliced Spring onions (for garnish) - optional
Instructions
- 1
Soak the tang hoon in warm water for 5 minutes until softened, then drain and set aside.
5 minutes
Do not over-soak to prevent mushy noodles.
- 2
Heat a non-stick wok over medium heat. Add sesame oil and sauté garlic until fragrant.
2 minutes
Use a wok for authentic kopitiam flavour.
- 3
Add carrots, mushrooms, and tofu. Stir-fry for 3 minutes until vegetables are tender and tofu lightly browned.
3 minutes
Cut veggies evenly for consistent cooking.
- 4
Pour in vegetable stock and soy sauce. Add bok choy and cook for another 3 minutes until greens are wilted.
3 minutes
Use low-sodium soy to keep it heart-friendly.
Why This Dish is Healthy
This vegetarian Tang Hoon Soon recipe is a healthy choice for lunch thanks to its balanced macronutrients and an abundance of fresh vegetables. The use of mung bean vermicelli delivers energy without raising blood sugar quickly, while tofu and mushrooms supply protein and antioxidants. With minimal oil and no deep-frying, it’s lighter than many traditional hawker dishes, supporting weight management and overall wellness. It’s also high in fibre, which aids digestion and keeps you feeling full longer.
Tang Hoon Soon is packed with plant-based protein from tofu and shiitake mushrooms, while tang hoon provides complex carbohydrates that are gentle on digestion. The dish is low in saturated fat due to minimal oil use and rich in fibre, vitamins A and C from carrots and bok choy, as well as minerals like magnesium and potassium. Using low-sodium soy sauce helps keep sodium levels in check, making this meal suitable for those monitoring blood pressure and heart health.
Pro Tips
- 💡Tip 1: Use fresh vegetables for optimal crunch and nutrition.
- 💡Tip 2: Adjust soy sauce to taste if you prefer a saltier or lighter flavour.
- 💡Tip 3: For an authentic kopitiam touch, serve with a side of homemade chilli paste.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of vegetable stock to restore moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
