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
Step-by-step instructions
Step 1 · Soak the tang hoon in warm water for 5 minutes until softened
Soak the tang hoon in warm water for 5 minutes until softened, then drain and set aside.
Step 2 · Heat a non-stick wok over medium heat
Heat a non-stick wok over medium heat. Add sesame oil and sauté garlic until fragrant.
Step 3 · Add carrots
Add carrots, mushrooms, and tofu. Stir-fry for 3 minutes until vegetables are tender and tofu lightly browned.
Step 4 · Pour in vegetable stock and soy sauce
Pour in vegetable stock and soy sauce. Add bok choy and cook for another 3 minutes until greens are wilted.
Step 5 · Add softened tang hoon
Add softened tang hoon, toss everything together, and sprinkle white pepper. Stir-fry for 5 minutes until noodles absorb the sauce.
Step 6 · Garnish with spring onions and serve hot
Garnish with spring onions and serve hot.
Why this recipe 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.
A note on tradition
Tang Hoon Soon is a mainstay in Singapore’s vegetarian hawker stalls, particularly in regions like Chinatown and Geylang, where fusion influences are strong. It’s a go-to meal for office workers, students, and families seeking a comforting yet light lunch. Though not tied to any festival, it’s often eaten during Buddhist vegetarian observances and is popular for its versatility and quick preparation. The dish reflects Singapore’s multicultural approach to food, blending Chinese noodle traditions with local produce and seasoning.