Thursday, September 27, 2007

Fried Tang Hoon

I soaked some tang hoon ('bean thread noodles') the other day for making soup noodle. And I was left with one bowl of leftover tang hoon. So, I was cracking my head of what to do with it, either use it for Vietnamese fresh spring roll, making soup with dried bean curd or what. After much thought, why not stir-fry it for lunch since I have some leftover bean sprouts, cut out carrots and tofu & fish balls mix-in-one packet recommended by Lily. Oh Lily, if you are reading this, thanks so much for recommended me to this Korean tofu and fish balls mixed. It is delicious and not to say very convenient to have at home since I can just take it out frozen and boiled it for soup noodle, or defrost it in warm water and sliced it to stir-fry. I have since done both and totally love this product!

MmmMmm... a delicious lunch indeed!

This is the picture of the frozen fried fish cake. It has fried tofu, variety of fried fish cake and fish balls inside.


cocoa said...

Delicious..It is really nice that when you have some bean sprout and fish ball stock up. Pretty much you can stir fry cook any kind of noodle of these ingredients.Too bad that i am still cooking once a week for my whole week meal, can't stock up the bean sprout... got to cook them right away, otherwise they will end up in my trash.

KellytheCulinarian said...

I'm starving right now and that sounds delicious.

SteamyKitchen said...

delicious! i love bean sprouts in my noodles.

Anonymous said...

Hi Hi...
I stopped by to say hi.. and i saw your tanghoon which I call for soun
see you

Big Boys Oven said...

Looks so lovely. A plate of fried Tang Hoon hawker style in Kuala Lumpur is RM6(US1.70). If I want something lite, I will always seek for tang hoon noodles.

Indonesia Eats said...

Hi Hi Hi
I'm just stopping by to say hi..
I love that tanghoon which we call for soun. Your tanghoon looks delicious

Anonymous said...

You feeding me with that amount from the chopsticks?? No enough leh! :p
Like your stir-fry. I know it's tasty.

SIG said...

It sure looks yum.

daphne said...

nicely done! This looks like a quick, delicious and healthy lunch idea.

Anh said...

Noodle dish like this is sooo good to eat! Great way to use leftover!

East Meets West Kitchen said...

Very tasty looking! Can you show me how that package look like? I'm curious.

Unknown said...

Hi, just to say that I've enjoyed reading your food blog. It gives me lots of ideas for my own cooking and quite inspiring for a Singaporean living overseas :)

Just a note to say that I think rice vermicelli refers to bee hoon (which is made of rice flour). Tang hoon is actually made out of green beans, which is why some packing translate it as 'bean thread noodles'.

Little Corner of Mine said...

Thanks Cocoa. Yup, bean sprouts can't keep for long. For you can substitute it with green cabbage. ;)

Thanks Kelly. :)

Thanks SteamyKitchen. Me too!

Thanks for stopping by Evimeinar. :)

Thanks BBOven! Wow, a plate of tang hoon costs $6 already? M'sian food is getting very expensive!

Thanks Andaliman and thanks for dropping by. Hope your move is smooth.

Thanks Tigerfish. Haha...not enough ah, one more chopstick ok? ;P

Thanks singairishgirl. :)

Thanks daphne. It is, so try it!

Yes Anh. And everyone loves it!

Thanks V! Picture posted! :)

Thanks Karen for your correction. It's corrected. I'm too lazy to go look for the right English words sometimes. Haha...I know my reader will correct me some how. Oh, thanks for your kind words, it's great to be of help for overseas residers.

Koala Bear said...

Just in case you don't know, this toufu/fishcake/fishball packs is made in Malaysia. That's why it's sooo good and unlike the usual korean fishcakes stuff! ;D

Little Corner of Mine said...

Koala Bear,
Oh wow, you were right! If you didn't mention I also don't know. No wonder it's so good! Hehe..

Anonymous said...

Can you post the recipe for your "Fried Tang Hoon" dish? Thanks.

Little Corner of Mine said...

Hi Speedoflight,

Nothing special in this recipe. It's the same as the normal stir-fry noodle recipe that I have posted.


-Whatever you have in your refrigerator. (I used fish cakes, carrot & bean sprouts here)
-Chopped garlic

soy sauce, sweet soy sauce, dark soy sauce & sesame oil.

Fry garlic, then the ingredients, add in noodle, then the sauces and stir-fry until done.

Note: You can add oyster sauce too if you want.

Little Corner of Mine said...

Oh, forgot to specify,
Add in the bean sprouts last so that it's still crunchy when you serve.

gelato2005 said...


I've tried to fry Tand Hoon before and the noodles always lump together and does not separate into nice strands like yours in the picture. Any advice? Do you need to add a lot of oil to keep it from lumping together? Did you use high heat or medium heat?



Anonymous said...

You know, I always forget about this dish whenever my hubby wants to eat noodles (especially on weekends!).

Have to make a note to remind myself!!!

What a yummy looking dish!!!

Little Corner of Mine said...

Hi gelato,

How did you prepare your tang hoon? If you quick boil it, then remember to rinse it under cold running water. I just soaked mine in warm water and drain. I always stir-fry with high heat and enough oil. For one plate serving, probably 2 Tbsp. of oil.

Thanks Tricia! Remember to make this noodle next time ya! ;)

gelato2005 said...

Thanks for the advice...I think I usually boil the noodles and put it directly into the frying pan. I will try just soaking them next time.


Anonymous said...

Love fried tang hoon!! Makes me hungry now!

Little Corner of Mine said...

You're welcome Gelato.

Sorry to make you hungry. :P