bean sprout

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

vegetable oil

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Asian food needn't be complicated - this simple soup is made in just one bowl, too

Spicy coconut noodle soup

tbsp red curry paste

can coconut milk (use reduced-fat if you prefer)

pack mixed mushroom

rice

beansprout

green chilli,

onions

Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.

Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

Dressed in spicy sesame oil sauce, this Spicy Bean Sprout Salad is delicious as an appetizer or as a ramen topping.

Spicy Bean Sprout Salad

oz bean sprouts

Tbsp toasted white and black sesame seeds

green onion/scallion ((chopped; for garnish, optional))

Tbsp sesame oil (roasted)

½ tsp soy sauce

½ tsp shichimi togarashi (Japanese seven spice)

salt

black pepper pepper

Gather all the ingredients.

Bring a large pot of water to a boil and add bean sprouts to cook for 1-2 minutes.

After cooking, drain water really well.

Combine all the seasonings in a large bowl.

Add the cooked bean sprouts and mix well together. Sprinkle sesame seeds. Garnish with scallion, if desired.

You can store in the refrigerator for up to 3 days.

To Store

https://www.youtube.com/watch?v=bsFi58FosyA

Refreshing bean sprout salad dressed in spicy sesame oil based sauce.  Enjoy as an appetizer or as a ramen topping.

For the complete recipe:
http://www.justonecookbook.com/recipes/spicy-bean-sprout-salad/

Ingredients:

12 oz (340 g) mung bean sprouts
1 Tbsp. sesame seeds (I used both white and black)
Chopped scallion/green onion for garnish (optional)
Seasonings
2 Tbsp. sesame oil
1 ½ tsp. soy sauce
1 ½ tsp. Japanese Seven Spice Powder (Shichimi Togarashi)*
½ tsp salt or more to taste
Freshly ground black pepper **

NOTE:

*Ichimi Togarashi (Japanese chili pepper) if you like it extra spicy.

**White pepper for more intense pepper kick.

Music courtesy of Audio Network: "Tear Drops"
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How to Make Spicy Bean Sprout Salad (Recipe) ホットもやしの作り方（レシピ）

Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.

Pad Thai

pack medium rice noodle

tamarind paste

tbsp fish sauce

tsp sugar

garlic

spring onions

pack large cooked prawn

lime wedges,

Tip the noodles into a large bowl and pour over a <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">kettle</a> of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.

Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.

Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.

Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

Spring rolls can be enjoyed as an appetiser, a snack, and a side dish. I like to dip it in my favourite spiced vinegar with chillies.

Filipino Spring Rolls recipe

rice bran oil

brown onion

beef mince

green beans

carrot

celery thinly sliced

potatoes

ml soy sauce

tbs kecap manis

g bean sprouts ends

spring roll wrappers thawed

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030939537001&=domain=br

5348771529001-6030939537001

This Korean bean sprout side dish is made with soybean sprouts. It has a crunchy texture and nutty taste. This recipe is easy and quick to make.

Easy and Quick Korean Side Dishes: Korean Bean Sprout

soybean sprouts (cleaned)

water

garlic (finely minced)

green onion (finely chopped)

tbsp sesame oil

tbsp toasted sesam seeds

Korean soup soy sauce (gukganjang)

salt (as needed)

Put sprouts in a pot and pour in 4 tablespoon of water. Close the lid tightly and let the sprouts cook over medium heat for 6 minutes. Do not open the lid. If you have a glass lid, you will see the steamed water drips down under the lid.

Remove the pot from the heat and open the lid.  Stir and turn the sprouts so that the ones on the bottom come to the top and the ones on the top end up on the bottom, and wait for 30 seconds.

Drain the spouts in a colander to remove the extra water and let cool for a couple of minutes.

Place the warm sprouts in a large mixing bowl. Add garlic, green onion, Korean soy soy sauce, sesame oil, toasted sesame seeds, and a pinch of salt. Toss the salad with your hand or using kitchen tongs to mix well.

Taste the salad and add more salt if needed. Serve at room temperature or chilled.

Korean Spinach Namul and Bean Sprout Namul are two popular side dishes in Japan for meal prep. Very easy and quick to prepare, these lightly seasoned vegetables keep well and are perfect to make ahead for your bento box or dinner.

Spinach Namul and Bean Sprout Namul

oz bean sprouts ((either with or without the sprouted bean attached))

red chili pepper ((optional))

spinach

Tbsp toasted sesame oil

½ tsp Diamond Crystal kosher salt

garlic ((crushed))

¼ tsp Diamond Crystal kosher salt

Remove any brown parts and stringy roots from 9 oz bean sprouts. The sprouts taste much better this way, especially when using a light seasoning.

In a medium mixing bowl, combine the seasonings: 1 Tbsp toasted sesame oil, ½ tsp Diamond Crystal kosher salt, and 1 clove garlic (crushed).

Remove the seeds from 1 dried red chili pepper (optional) and chop it into smaller pieces. You can keep the seeds if you want a spicier taste.

Bring a large pot of water to a boil. Once boiling, add ¼ tsp Diamond Crystal kosher salt and add the bean sprouts.

Cook for 60 to 90 seconds. Then, remove the bean sprouts with a fine-mesh skimmer or spider strainer. Drain the water very well. Save the pot of boiling water to cook the spinach, if you‘re making Spinach Namul.

Add the drained sprouts to the bowl with the seasonings. Toss to coat well and serve. Optionally, you can let it marinate for 10–15 minutes to help flavors meld together before serving. For meal prep, transfer to a meal prep container with a lid and store in the refrigerator for up to 4 days.

For the Bean Sprout Namul

In the (same) medium mixing bowl, combine the seasonings: 1 Tbsp toasted sesame oil, ½ tsp Diamond Crystal kosher salt, and 1 clove garlic (crushed).

Hold 6 oz spinach upright with the stem ends pointing down. The stems take slightly longer to cook, so cook from the stem side first. Blanch the stems in the salted boiling water for 15 seconds while you hold back the leaves. Then, submerge the leaves and cook for an additional 30–45 seconds.

Remove the spinach from the water and soak in iced water to stop the cooking. Alternatively, drain and run the spinach under cold running water until cool.

Collect the spinach neatly by the stems and squeeze out the water. 

If your spinach came with the roots attached, cut off and discard them. Then, cut the spinach, including the stems, into 1-inch (2.5-cm) pieces. Add to the bowl with the seasonings.

Mix well together and serve. Optionally, you can let it marinate for 10–15 minutes to help flavors meld together before serving. For meal prep, transfer to a meal prep container with a lid and store in the refrigerator for up to 5 days.

For the Spinach Namul

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The most viewed bean sprout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick chicken chow mein

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Top 7 bean sprout recipes from across the web

The most viewed bean sprout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick chicken chow mein

Spicy coconut noodle soup

Spicy Bean Sprout Salad

Pad Thai

Filipino Spring Rolls recipe

Easy and Quick Korean Side Dishes: ...

Spinach Namul and Bean Sprout Namul

The most viewed bean sprout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine