Tang Hoon Stir Fry with Vegetables
Lunch • Singapore
How to Make Tang Hoon Stir Fry with Vegetables (Traditional & Healthy Version)
Tang Hoon Stir Fry with Vegetables is a beloved vegetarian dish in Singapore, featuring glass noodles (known locally as 'tang hoon') tossed with a medley of fresh vegetables. Commonly found in local kopitiams and hawker centres, this dish is a staple for lunch, offering a light yet satisfying meal. The origins of Tang Hoon Stir Fry trace back to Singapore’s multicultural heritage, where Chinese influences meld seamlessly with Malay and Indian flavors, creating a unique Southeast Asian fusion. Singaporeans appreciate this dish for its versatility—it's easily adaptable to various dietary needs and is often served as a wholesome, meat-free option during lunchtime rushes at hawker stalls. The taste of Tang Hoon Stir Fry with Vegetables is a harmonious blend of savory, umami notes from soy sauce and mushroom, complemented by the natural sweetness of vegetables like carrots and snow peas. The chewy texture of tang hoon makes it distinctly different from rice or wheat noodles, giving it a delightful mouthfeel. As a lunch favorite, this dish is perfect for those seeking a nutritious, plant-based meal that doesn’t compromise on flavor. Its popularity in Singaporean hawker culture stems from its affordability, convenience, and adaptability, making it a top choice for health-conscious locals and tourists alike.
Ingredients(for 1 medium bowl, typical Singapore hawker portion)
- 120g Tang hoon (glass noodles) (mung bean vermicelli)
- 1 small, julienned Carrot
- 50g, sliced Snow peas (local: 'daun kacang')
- 1 cup, shredded Cabbage (local: 'kubis')
- 4, sliced Shiitake mushrooms (fresh or rehydrated dried)
- 1/2, sliced Red bell pepper (local: 'capsicum')
- 2 cloves, minced Garlic
- 1 tbsp Vegetable oil
- 2 tbsp Light soy sauce (local: 'kicap cair')
- 1 tsp Sesame oil
- 1/4 tsp White pepper
- 2 stalks, chopped Spring onion (for garnish) - optional
- optional, to taste Chilli slices (local: 'cili merah') - optional
Instructions
- 1
Soak tang hoon in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak to prevent mushy noodles.
- 2
Heat vegetable oil in a wok over medium heat. Add garlic and stir-fry until fragrant.
2 minutes
Use a wok for even heat distribution and authentic flavor.
- 3
Add carrots, snow peas, cabbage, mushrooms, and bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4 minutes
Quick stir-frying preserves nutrients and keeps vegetables vibrant.
- 4
Add the drained tang hoon and toss to mix evenly with the vegetables.
2 minutes
Separate noodles gently with chopsticks to avoid clumping.
Why This Dish is Healthy
This dish is a healthy choice due to its balanced macronutrients—low in fat, moderate in carbohydrates, and packed with vitamins and minerals. Using glass noodles instead of rice or wheat-based noodles reduces calorie density, and stir-frying with lots of vegetables increases fiber and micronutrient content. It’s ideal for calorie tracking, weight management, and maintaining a balanced diet, especially for those seeking vegetarian meals.
Tang Hoon Stir Fry with Vegetables is rich in dietary fiber, vitamins A and C from carrots and bell peppers, and antioxidants from mushrooms. Glass noodles are lower in fat and gluten-free, making them suitable for those with wheat sensitivities. The dish provides complex carbohydrates for sustained energy, and the use of minimal oil keeps the saturated fat content low. It’s a great source of plant-based nutrients and fits well into vegetarian and vegan diets.
Pro Tips
- 💡Tip 1: Prep all vegetables before starting to ensure quick stir-frying.
- 💡Tip 2: Use high heat for a smoky wok flavor, like authentic hawker stalls.
- 💡Tip 3: Garnish with crispy shallots for extra texture and aroma.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water to loosen noodles.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
