25 min
· Serves 2
· Updated March 16, 2026
South First location, 9AM–1PM. See market details →
1/2 lb tang hoon (glass/mung bean noodles), soaked in hot water to soften
4 cups chicken and ikan bilis (dried anchovy) stock
4 shallots, thinly sliced
5–6 garlic cloves, minced
1 egg per person
1–2 cups buckwheat microgreens
Shredded cooked chicken (optional)
Coconut oil, for frying
White pepper, salt, and soy sauce, to taste
Heat coconut oil in a pot over medium-high. Fry shallots and garlic until fragrant and golden.
Pour in stock and bring to a boil.
Add softened tang hoon noodles to the boiling broth.
Crack eggs directly into the simmering broth; let cook gently for 3–4 minutes without stirring.
Season with salt, white pepper, and soy sauce.
Turn off heat. Ladle into bowls and stir in buckwheat microgreens and shredded chicken (if using) at the table — residual heat gently wilts them.
Serve immediately.
Earthy buckwheat groats tossed with fresh herbs, avocado, cherry tomatoes, and a generous handful of tangy buckwheat microgreens.
Fluffy buckwheat flour pancakes folded with earthy buckwheat microgreens — a savory-sweet breakfast with real depth of flavor.
