stir-fried tang hoon with pork belly, prawns and vegetables

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!

Stir-fried Tang Hoon with Pork Belly, Prawns and Vegetables
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Ingredients
  1. 250g pork belly (or chicken breast), sliced
  2. 1 bunch green leafy vegetables, cut - I used xiao bai cai
  3. 1/2 carrot, shredded
  4. 5 prawns, shelled and deveined
  5. 3 small bunches tang hoon, soaked in boiling water for 2 minutes and drained
  6. 1 teaspoon minced garlic
Marinade for pork (or chicken)
  1. 1 teaspoon light soy sauce
  2. 1/2 teaspoon sesame oil
  3. dash of grounded white pepper
  4. 1 teaspoon corn flour
Seasoning
  1. 1 tablespoon oyster sauce
  2. 1 teaspoon fish sauce
  3. 1 teaspoon dark soy sauce
  4. 1/4 teaspoon grounded white pepper
Instructions
  1. Heat oil in wok. Saute minced garlic for 30 seconds. Add pork and continue to stir-fry for 2-3 minutes.
  2. Add prawns, carrots and vegetables.
  3. Once the vegetables have wilted, add tang hoon.
  4. Add seasoning and stir-fry to mix everything.
  5. Serve immediately.
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