With some advice from my mom, I cooked Fried TangHoon yesterday. Both Dunster and I love noodles of any kind and I tend to cook them at least once a week. Doesn’t matter if dried fried or soup-based; we love them all.


  • 400g dried tanghoon, soaked in cold water for 1 hour
  • abt 200g minced pork marinated with minced garlic, a little soysauce, ground pepper, oyster sauce and cornflour
  • 1 big piece of homemade fried fish paste, cut into tspful pieces
  • 8 vegetable fishballs, cut into 4 per fishball
  • 1 rice-bowlful of grated carrots
  • 3 dried shiitake mushrooms, soaked in hot water for 10 mins, roughly chopped OR 150g fresh mushroom, cut into big slices
  • 3 tbsp each of light soysauce and oyster sauce
  • some ground pepper
  • some fresh coriander or parsley, chopped (optional)



    Serves 4
    Prep time 60 mins
    Cook time 20 mins
    Total time 80 mins
total time


  1. Heat up wok, stirfry marinated minced pork until mostly cooked and separated into fine korrels.
  2. Add in mushrooms, stirfry for a few mins.
  3. Then add in fishpaste and fishballs, stirfry a little few mins; add in grated carrots with soysauce, oyster sauce and pepper.
  4. Drain tanghoon, add into wok, mixing  all the ingredients with tanghoon, stirfry for abt 8-10 mins until moisture is dried up.


Added some flaked smoked herring for the extra umphhh.. This is good enough for 4 persons as a main meal. Delicious!!! 🙂

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