Seafood Tang Hoon

A one-pot noodle dish cooked in rich seafood & chicken stock.

180 gm Sweet Potato Noodles (also known as Tang Hoon or Dangmyeon), boiled until just softened and then drained.
1 chicken leg
1 flower crab
6 pcs of large prawns, separate head and body
3 pcs of wong bok leaves, cut to 5mm slices
50gm ginger, slice
4 cloves garlic, mince
2 stalks of spring onions
2 stalks of chinese parsley
Some sesame oil for drizzling

4 tbsp fish sauce
4 tbsp chinese wine
2 tbsp oyster sauce
Half tsp salt
Pepper to taste


  1. Using small fire and 4 tbsp of oil, fry the drumstick on both sides.
  2. Add prawn heads and cover lid while leaving a small gap. It will splatter as the prawn head has liquid in it.
  3. When prawn heads are fragrant, add garlic and ginger.
  4. Fry garlic until fragrant
  5. Add 2 litres of hot water
  6. Simmer for 1.5 hours. There should be half amount or 1 litre of broth left.
  7. Taste the broth and add additional seasoning if you prefer.
  8. Add wong bok and tang hoon.
  9. Add the flower crab and prawns on top of the noodles.
  10. Simmer for 5 mins.
  11. Drizzle with some sesame oil.
  12. Garnish with spring onions and chinese parsley.
  13. Serve immediately.
Video Demo of how this is made can be found here
  • I am using a 2.9 litres Tanyu claypot.
  • The broth should taste saltier to compliment the bland noodle.
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