Tang Hoon with Prawns
Lunch • Singapore
How to Make Tang Hoon with Prawns (Traditional & Healthy Version)
Tang Hoon with Prawns is a beloved staple in Singapore’s vibrant hawker scene, often enjoyed at local kopitiams for lunch or a light dinner. This dish features silky-smooth glass noodles, locally known as 'tang hoon,' paired with fresh prawns and a medley of vegetables, all simmered in a fragrant, umami-rich broth. Its roots are entwined in Singapore’s multicultural food heritage, often seen as a healthier choice amidst the city’s array of savory hawker fare. A prime example of Southeast Asian fusion, Tang Hoon with Prawns combines Chinese culinary traditions with local Southeast Asian flavors. Singaporeans love the springy texture of tang hoon, which readily absorbs the flavors of prawn stock and aromatics. Light yet satisfying, this dish is ideal for those tracking calories or looking for a nutritious lunch option. Its fresh, clean flavors, together with the subtle sweetness of prawns and the crunch of locally sourced greens, make it a comforting meal that represents the best of Singapore’s culinary diversity.
Ingredients(for 1 medium bowl (about 350g per serving))
- 80g Glass noodles (Tang Hoon, soaked)
- 150g Fresh prawns (peeled and deveined)
- 2 cloves Garlic (minced)
- 1 inch Ginger (sliced thinly)
- 1 small Carrot (julienned)
- 1 cup Napa cabbage (chopped, 'wong bok')
- 2 stalks Spring onions (sliced)
- 1 tbsp Low-sodium soy sauce (light soy)
- 1/4 tsp White pepper
- 1 tsp Sesame oil
- 500ml Vegetable stock (homemade or low-sodium)
Instructions
- 1
Soak tang hoon (glass noodles) in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not oversoak to keep noodles bouncy.
- 2
Heat sesame oil in a large pan or wok over medium heat. Add minced garlic and sliced ginger, stir-frying until fragrant.
2 minutes
Keep flame gentle to avoid burning aromatics.
- 3
Add the carrots and napa cabbage. Stir-fry for 2-3 minutes until just tender.
3 minutes
Vegetables should stay crisp for best texture.
- 4
Pour in the vegetable stock and bring to a gentle simmer.
2 minutes
Use homemade stock for richer flavor and less sodium.
Why This Dish is Healthy
This Singaporean Tang Hoon with Prawns recipe is a healthy choice as it uses minimal oil, lean seafood, and plenty of fresh vegetables. By avoiding deep-frying and using low-sodium seasonings, it appeals to calorie-conscious eaters. The use of whole ingredients ensures you get natural nutrients without artificial additives, making it perfect for anyone seeking nutritious, lower-calorie Singaporean hawker fare.
Tang Hoon with Prawns is a nutrient-rich option packed with lean protein from prawns and fiber from vegetables like napa cabbage and carrots. Glass noodles are naturally gluten-free and low in fat, while the use of homemade or low-sodium vegetable stock keeps sodium levels in check. This dish is a good source of vitamins A and C, as well as essential minerals like potassium and magnesium. The combination of protein, complex carbs, and healthy fats makes it a balanced meal for sustained energy.
Pro Tips
- 💡Tip 1: Use very fresh prawns for the sweetest flavor.
- 💡Tip 2: Adjust the amount of stock if you prefer your tang hoon soupier or drier.
- 💡Tip 3: Add a dash of fried shallots for extra aroma, just like at your favorite kopitiam.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of stock or water to revive noodles’ texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 330.0 kcal |
