Crab Tang Hoon

Mains
Noodles
Seafood

Easy Level:

Cook Time:

Servings:

3-4 pax

Crab Tang Hoon is a wildly popular zichar dish in Singapore. All you need is some confidence and everyone can whip up this luxuriously delicious dish in the comfort of your homes!

Tang Hoon which is also called glass noodles has a unique springy texture when cooked just right! We used Sri Lankan crabs which are big and meaty. Go for live crabs, it’s definitely worth the extra effort and price, you can always get the fishmonger to butcher the crabs for you.

Cooking this dish is simple, we first stir fry the Tang Hoon for it to absorb some fragrance from the aromatics and retain its springy texture. The MAGIC happens when crabs and Tang Hoon are combined together in a clay pot. All the natural juices of the fresh crabs are absorbed into the Tang Hoon, making it full of flavour. 

It’s a slightly messy yet awesome dish to eat, switch between the juicy crabs and slurping the Tang Hoon.

#themeatmensg #zichar #fresh #crab #vermicelli #glassnoodles #sweet #simple #delicious

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Ingredients

Adjust Servings
US / Metric
0.00
Mud crabs (around 1.4kg, quartered and washed)
0.00
Mud crabs (around 1.4kg, quartered and washed)
0.00
g
g
ginger (Sliced)
0.00
g
g
ginger (Sliced)
0.00
cloves
cloves
garlic (sliced)
0.00
cloves
cloves
garlic (sliced)
0.00
g
g
spring onions (Cut into 6cm)
0.00
g
g
spring onions (Cut into 6cm)
0.00
g
g
Tang hoon/glass noodles
0.00
g
g
Tang hoon/glass noodles
0.00
ml
ml
Chicken/ikan bilis stock
0.00
ml
ml
Chicken/ikan bilis stock
Fresh coriander (for garnish)
Fresh coriander (for garnish)
Salt and pepper to taste
Salt and pepper to taste
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
cup
cup
Hua Tiao/rice wine
0.00
cup
cup
Hua Tiao/rice wine

Sauce

0.00
tbsp
tbsp
Hua Tiao/rice wine
0.00
tbsp
tbsp
Hua Tiao/rice wine
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar

Steps

1

Soak 200g Tang Hoon / glass noodles in water for 20 mins
Soak 200g Tang Hoon / glass noodles in water for 20 mins
Mark as completed

2

Drain Tang Hoon and set aside
Drain Tang Hoon and set aside
Mark as completed

3

In a bowl mix the ingredient listed in the sauce together and set aside
In a bowl mix the ingredient listed in the sauce together and set aside
Mark as completed

4

Heat 3 tbsp oil in a wok
Heat 3 tbsp oil in a wok
Mark as completed

5

Add 5 cloves of sliced garlic and 10g of sliced ginger
Add 5 cloves of sliced garlic and 10g of sliced ginger
Mark as completed

6

Add drained Tang Hoon and stir fry
Add drained Tang Hoon and stir fry
Mark as completed

7

Add sauce mixture and 400ml chicken stock
Add sauce mixture and 400ml chicken stock
Mark as completed

8

Mix well and bring to boil
Mix well and bring to boil
Mark as completed

9

Transfer Tang Hoon to claypot
Transfer Tang Hoon to claypot
Mark as completed

10

Heat 3 tbsp oil in a wok
Heat 3 tbsp oil in a wok
Mark as completed

11

Add 5 cloves of sliced garlic and 10g of sliced ginger. Stir fry until fragrant
Add 5 cloves of sliced garlic and 10g of sliced ginger. Stir fry until fragrant
Mark as completed

13

Add 2 mud crabs (around 1.4 kg, quartered and washed). Season with salt and pepper
Add 2 mud crabs (around 1.4 kg, quartered and washed). Season with salt and pepper
Mark as completed

14

Add ⅓ cup Hua Tiao / rice wine Stir fry and toss until crab starts to turn red
Add ⅓ cup Hua Tiao / rice wine Stir fry and toss until crab starts to turn red
Mark as completed

15

Add spring onions to claypot
Add spring onions to claypot
Mark as completed

16

Transfer mud crabs to claypot. Cover and cook on low heat for 15-20 mins
Transfer mud crabs to claypot. Cover and cook on low heat for 15-20 mins
Mark as completed

17

Garnish with fresh coriander and serve
Garnish with fresh coriander and serve
Mark as completed

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