I like tang hoon. It is not my favourite noodle, but it makes a nice change from the yellow noodles and the kuay teows and that, coupled with the fact that it is a really easy noodle to cook, makes it my go-to when I am in a rush or at a loss as to what to cook for lunch or dinner.
This dish cooked up in 10 minutes.
The first thing I did was to marinate the pork with light soy sauce, sesame oil, grounded white pepper and corn flour.
I also shelled and de-veined some prawns, and shredded a carrot and cut a bunch of vegetables.
In a wok, I sauteed some minced garlic for about 30 seconds.
I added the pork and continued to stir-fry for another 2- 3 minutes.
Then in went the prawns, carrot and vegetables.
Once the vegetables had wilted, I added the tang hoon which had been soaked in boiling water for 2 minutes and then drained.
I added fish sauce, oyster sauce, dark soy sauce and grounded white pepper. And mixed everything together.
I served the tang hoon immediately.
A quick and easy but totally satisfying meal!
- 250g pork belly (or chicken breast), sliced
- 1 bunch green leafy vegetables, cut - I used xiao bai cai
- 1/2 carrot, shredded
- 5 prawns, shelled and deveined
- 3 small bunches tang hoon, soaked in boiling water for 2 minutes and drained
- 1 teaspoon minced garlic
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
- dash of grounded white pepper
- 1 teaspoon corn flour
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon grounded white pepper
- Heat oil in wok. Saute minced garlic for 30 seconds. Add pork and continue to stir-fry for 2-3 minutes.
- Add prawns, carrots and vegetables.
- Once the vegetables have wilted, add tang hoon.
- Add seasoning and stir-fry to mix everything.
- Serve immediately.
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