Tanghoon (mung bean noodles) w Turmeric, Green Peppercorn and Curry Leaves

Tanghoon (mung bean noodles) or glass noodles are probably my favourite noodles to cook with. Gluten free plus they soak up seasoning and flavour easily. Not to be mistaken with “mung bean fettuccine” - completely different texture/noodle etc.

This is pretty straightforward recipe - I often cook this for breakfast or lunch. Add whatever protein you like or keep it light and simple.

Prep all ingredients (right down to the egg in a small bowl) before commencing the cooking process. This prevents a rushing hot mess situation in the kitchen :)