Showing posts with label Glass Noodles with Mixed Vegetables / 'Chap Chye Tanghoon'. Show all posts
Showing posts with label Glass Noodles with Mixed Vegetables / 'Chap Chye Tanghoon'. Show all posts

Glass Noodles with Mixed Vegetables / 'Chap Chye Tanghoon' - a popular traditional Chinese dish.

My last post was on glass noodles and I will continue with another recipe today using it but with a difference; noodles taking a back seat with mixed vegetables especially cabbage in the forefront. Reason being, this dish is usually eaten with rice.  But of course, cooking is always versatile and if a one meal noodle dish is preferred, increase the noodles and decrease the vegetables by all means. Adjust the sauce though since the decrease in vegetables also decreases the sweetness.

Glass Noodles with Mixed Vegetables or 'Chap Chye Tanghoon'  in the Chinese Hokkien dialect is a Chinese traditional dish. The ingredients which are commonly used are cabbage, glass noodles, dried beancurd (any type), dried shitake mushrooms, dried black fungus and dried lily buds. Some Chinese clans add on other ingredients besides these. It can be made as either vegetarian or non-vegetarian with meat. Some strictly cook the vegetarian version to observe religious beliefs and also as one of the many dishes to celebrate Chinese New Year reunion dinner. However, there are many who cook both versions on ordinary days.

I will be sharing the vegetarian version with you here and which I grew up eating. It was not because of any religious belief but as a normal fare (a little oyster sauce added) since our table would already be laden with meat side dishes each meal time. Whenever I saw roast pork, fried or braised soya sauce chicken, I knew mother would include vegetarian glass noodles and her ever popular pounded 'sambal belachan' (chilli shrimp paste dip). Yummy!

Glass Noodles with Cabbage (Vegetarian) / 'Chap Chye Tanghoon'
20g dried Shitake mushrooms
5g dried black fungus
50g dried beancurd sticks
5g dried lily buds
50g glass noodles (starch of green beans and potatoes)
  • Wash and soak mushrooms and fungus in a pot for 2 hours or until softened. Bring to a boil and then turn heat to low and simmer for 15 minutes. Set aside to cool. Squeeze excess water from mushrooms. Slice mushrooms and fungus. Reserve 250ml of the boiled stock.
  • Rinse beancurd and soak in water for 2 hours. Discard water and cut into 4 cm lengths.
  • Rinse and soak lily buds in water for 15 minutes. Discard water and tie each into a knot.
  • Soak noodles in water for 15 minutes and drain.
200g cabbage
30g carrot
50g onion
20g garlic
2 tbsp peanut oil
  • Slice cabbage and carrots into small pieces.
  • Slice onion lengthwise into 1cm wedges.
  • Mince the garlic.
250ml reserved boiled stock.
1 tsp soya sauce
1 tsp oyster sauce
1/2 tsp salt
  • Mix all together.
How to cook
  1. Saute garlic in heated oil until lightly browned.
  2. Add mushrooms, fungus, beancurd, lily buds and stir fry for 2 minutes.
  3. Mix in cabbage, carrot and onion. Turn heat to high and stir fry for 2 minutes.
  4. Pour in sauce and bring to a boil. Lower heat to medium high and simmer for 3 minutes.
  5. Add noodles and turn heat to high. Cook for 2 minutes, lightly tossing to mix everything.
  6. Turn off heat, transfer to a serving platter. Serves 3 to 4 pax with other side dishes.

** Mushrooms, fungus and beancurd can be soaked to soften one day ahead. Remove from water, and store in airtight container in the refrigerator. On the day of cooking, leave in room temperature while preparing the rest of the ingredients.


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