Veg Boiled Yong Tow Foo

Recipe by
Total Time:
20 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 200 g - Bee Hoon (white narrow Chinese noodles, made of rice)
  • 100 g - Tow Foo (Chinese Bean Curd)
  • 4 - fresh Ladies Fingers
  • 4 - straws of green Chinese Kai Lan (Green Veg)
  • 2 - Chinese Bitter Gourd
  • 2 - Strings Spring Onions

How to Make Veg Boiled Yong Tow Foo

  • Pour 3 litres of water in a big pan and boil it.
  • Put the fresh Bee Hoon in a strainer of 6 inches diameter. Dip and hold the strainer into the boiling water to let the Bee Hoon boil just for 2 minutes.
  • Remove, strain & keep the dry Bee Hoon in a bowl.
  • Place small cubes of Bean curd, sliced lady fingers, strips of the Kai Lan and cut spring onions into the same strainer.
  • Lower and dip into the boiling water and hold for 3-4 minutes.
  • Remove, put all boiled vegetables together into the same bowl on top of the boiled Bee Hoon already inside.
  • Spray a little dark soya sauce (not light) on top and lavishly spray any light soya on top of the dark soya sauce.
  • Serve the lot in the bowl, piping hot along with chilli sauce and cut green chillies in vinegar, separately in small serving dishes.
  • Toss stir the bowl with Bee Hoon and vegetables well before you eat. Use chilli sauce and chillies in vinegar to dip into with each mouthful as you eat.