Keyword: fried tang hoon with dried cuttlefish, glass noodles with cuttlefish, tang hoon with cuttlefish
Prep Time: 35 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 7
Calories: 288kcal
Author: Bee Leng
Glass Noodles (Tang Hoon) with Dried Cuttlefish is a timeless and versatile Hainanese traditional dish that combines savoury seafood with bouncy and flavourful glass noodles. Try cooking this today!
Wash and soak the dried cuttlefish in hot water for about 5 minutes. Remove the backbone, the mouth and the eyes.
Soak the Tang Hoon with hot water for about 10 minutes. Wash and drain dry.
Wash and cut the lean pork into strips. Add 2 tsp of sesame oil and 1 tsp of cornflour to the pork and allow to marinate for 10 minutes.
Cut the cuttlefish into strips and put into a bowl. Add the Hua Tiao Chiew to the cuttlefish strips and allow to marinate for 30 minutes.
Cut the wooden fungus into strips.
Peel and wash the onion. Pat dry and cut into thin slices.
Peel and wash the onion. Pat dry and cut into thin slices.
Wash and cut the chives into 2-inch lengths.
Chop the garlic finely (if not already pre-chopped).
Wash the chilli and cut into thin slices.
De-shell and de-vein the prawns. Add a pinch of salt to the salt. For presentation purposes, you can leave the tail of the prawn on. Watch my video demonstration on How to Clean and Prepare Prawns first to see how I do it.
COOKING METHOD
Add 1/2 bowl of oil to the wok and heat over high heat.
Pour the sliced shallots in and fry until it turns slightly brown. Turn the fire to medium low. Keep stirring constantly to prevent the shallots from getting burnt. The moment it turns golden, quickly turn off the heat and remove the crispy shallots from the oil immediately. Set aside.
Remove the oil from the wok leaving about 3 TBsp of oil.
Turn on the heat to medium. Add in the garlic and fry for a few seconds.
Add in the chopped onions and fry until fragrant but not burnt
Add in the pork and fry for 5 minutes.
Add in the prawns and fry for another 3 minutes.
Add in the wooden fungus and stir-fry for another 2 minutes.
Add 1 tsp black soya sauce, 1 bowl of stock and the cuttlefish together with the Hua Tiao Chiew it is soaked in. Stir-fry for another 5 minutes.
Add 1/4 tsp of salt (it is best to taste the sauce first and adjust the amount of salt according to your preference).
Add in the Tang Hoon. Instead of using the metal spatula, use a pair of long wooden chopsticks to toss the Tang Hoon to coat it evenly with the sauce. This will prevent the Tang Hoon from breaking up during stirring.
Continue cooking over low heat to let the Tang Hoon soak in all the gravy.
Add in all the chives leaving a handful for garnishing. If the Tang Hoon is too dry, a little more water can be added to it.
Transfer into a serving dish and garnish with chives, cut chilli, parsley and crispy shallots. Serve hot.
Notes
MARKETING TIPS
Be careful that you don't confuse dried cuttlefish with dried octopus if you are getting the dried cuttlefish for a dry goods provision store! If you are unsure, read my recipe for Old Cucumber Soup (老黄瓜汤) Recipe where I explained the difference between the two!
Buy tang hoon from Thailand. There are many different types of Tang Hoon in the market. Some are very QQ whereas some are very starchy and tend to stick together. I usually buy Tang Hoon made in Thailand. They are usually very springy and will not break easily.
COOKING TIPS
Soak the cuttlefish with hot water otherwise it will be too hard.
When frying the shallots, stir it constantly ensuring all the shallots are in the oil. The moment it starts to turn light brown, reduce the heat to low and continue to stir until all turn golden. Quickly turn off the heat and transfer to a metal sieve to drain off the oil. If you are not quick enough, it will get burnt very fast even thought the heat is turn off.
Fry the shallots a day before and put in an air tight container to save time. It can be kept for a couple of weeks.