The transparent threads which are commonly called glass vermicelli, are also known as tang hoon (winter vermicelli in Hokkien), but they can be eaten all year round as they are good for health.
Also known as mung bean vermicelli, these noodles are made from mung bean starch and are harder to digest than the usual wheat or rice noodles.
This reduces a person's likelihood of overeating and keeps his blood sugar level steady, which is especially beneficial for diabetics.
For those who like their noodles fried, stir-frying is recommended. The short cooking time required - especially if the oil is hot - reduces the amount of oil absorbed by the vermicelli.
Using healthier oil that is low in saturated fat and high in unsaturated fat - such as soya bean oil, sesame oil and sunflower oil - helps further.
After being consumed, saturated fat becomes low-density lipoprotein cholesterol, or "bad" cholesterol. It is distributed through the blood to tissues to make hormones. Any excess is deposited on artery walls, narrowing the arteries and raising the risk of heart disease and stroke.
On the other hand, unsaturated fat turns into high-density lipoprotein cholesterol or "good" cholesterol, which removes "bad" cholesterol.
Through these ways, Mr Yen Koh, regional executive chef at the food solutions department of nutrition products maker Unilever Singapore, has improved his dish with advice from the Health Promotion Board.
He said: "When I have guests who have a typical local palate, this is one of the dishes I love to serve."
Add more fruit and vegetables to dishes. They contain fibre, vitamins and phytochemicals, which are beneficial plant substances that reduce the risk of some kinds of cancer.
Cooking carrots and tomatoes helps to release their phytochemicals and, thus, makes it easier for the body to absorb the nutrients.
Silky and spicy tang hoon (glass vermicelli) delight
Energy: 377 kilocalories
Total fat: 8.9g
Saturated fat: 1.5g
Dietary fibre: 1.2g
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