Yong Tau Foo Noodles (dry)
Hawker • Singapore
About Yong Tau Foo Noodles (Dry)
Choose-your-own stuffed items with noodles in sweet sauce
How to Make Yong Tau Foo Noodles (Dry) (Traditional & Healthy Version)
Yong Tau Foo Noodles (Dry) is a beloved Singaporean hawker dish that beautifully blends Chinese Hakka heritage with modern fusion flavors. Found in many bustling kopitiams across the island, this dish features a variety of stuffed tofu and vegetables, tossed with springy noodles and a savory sauce. Its vibrant array of ingredients—from lean fish paste to crisp greens and chewy mushrooms—reflects Singapore's multicultural culinary tapestry. Unlike the soupy version, dry Yong Tau Foo delivers a punchy, umami-rich taste that's balanced by sweet, spicy, and tangy notes in the sauce. Singaporeans love customizing their bowls at hawker stalls, making each serving unique and comforting. Opting for the dry noodle version is a healthier choice, as it avoids excess sodium from broth and allows for more control over the oil and seasoning used. The dish is low in saturated fat and high in protein, especially when you choose lean fillings like fish paste and fresh vegetables. Its versatility and the ability to mix-and-match ingredients make Yong Tau Foo Noodles (Dry) a popular lunch or breakfast option, ideal for anyone seeking a satisfying yet nutritious meal. With roots in Hakka tradition and influences from Singapore's vibrant kopitiam culture, this noodle dish is a wholesome staple that celebrates local flavors and hawker ingenuity.
Ingredients(for 1 bowl with noodles and assorted Yong Tau Foo pieces)
- 200g Fresh egg noodles (mee pok or mee kia)
- 100g Firm tofu (tau kwa)
- 100g Fish paste (for stuffing tofu and vegetables)
- 4 slices Bittergourd slices (stuffed)
- 2 pieces Red chili (halved and deseeded, stuffed)
- 4 slices Eggplant (stuffed)
- 4 pieces Shiitake mushrooms (stuffed)
- 1 cup Baby spinach (blanched)
- 2 tbsp Light soy sauce
- 1 tsp Sesame oil
- 1 tbsp Sweet sauce (teochew or hoisin)
- 1 tbsp Chili sauce (optional) - optional
- 2 cloves Garlic (minced)
- 2 stalks Spring onions (chopped for garnish)
Instructions
- 1
Prepare the Yong Tau Foo pieces by stuffing firm tofu, bittergourd, red chili, eggplant, and shiitake mushrooms with fish paste. Press firmly so the paste adheres.
5 minutes
Wet your hands to prevent fish paste from sticking.
- 2
Bring a pot of water to boil. Gently add the stuffed Yong Tau Foo pieces and simmer until cooked (about 5-7 minutes). Remove and drain.
7 minutes
Do not overcrowd the pot—cook in batches for even results.
- 3
Blanch the fresh egg noodles and baby spinach in boiling water for 1-2 minutes. Drain and set aside.
3 minutes
Rinse noodles quickly under cold water for springy texture.
- 4
Prepare the sauce by mixing light soy sauce, sesame oil, sweet sauce, and minced garlic in a bowl.
2 minutes
Adjust sauce proportions to taste and dietary needs.
Why This Dish is Healthy
Yong Tau Foo Noodles (Dry) is a balanced meal, offering a mix of lean protein, complex carbohydrates, and fiber. The absence of deep-fried components and minimal oil usage make this version suitable for calorie-conscious individuals. Its customizable nature allows for more vegetables and less sauce, supporting weight management and heart health. With nutrient-dense ingredients, it's a smart choice for anyone seeking wholesome Singaporean hawker food.
This dish is rich in protein from fish paste and tofu, while providing dietary fiber and vitamins from spinach, bittergourd, and eggplant. The use of fresh vegetables supports immune health, and egg noodles supply energy-boosting carbohydrates. Shiitake mushrooms add minerals like selenium and potassium. Limiting oil and using light soy sauce keeps sodium and fat content low. The inclusion of garlic and spring onions enhances antioxidant intake, supporting overall wellness.
Pro Tips
- 💡Tip 1: Use freshly made fish paste for best flavor and texture.
- 💡Tip 2: Blanch noodles quickly and rinse to keep them springy.
- 💡Tip 3: Customise vegetable selection for seasonal variety and nutrition.
Storage & Serving
Store cooked Yong Tau Foo pieces and noodles separately in airtight containers in the fridge for up to 2 days. Reheat noodles by blanching briefly; reheat Yong Tau Foo pieces in microwave or steamer. Avoid storing with sauce to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 14.0 g |
| Carbohydrates | 42.0 g |
| Total Fat | 14.0 g |
| Fiber | 3.0 g |
