bean sprouts

A simple Korean side dish made by briefly blanching and seasoning bean sprouts

Sukju Namul (Mung Bean Sprouts)

sukju namul (mung bean sprouts)

scallion (finely chopped)

garlic

sesame oil

sesame seeds

Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.

Drain quickly. When cool enough to handle, gently squeeze out the excess water.

Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.

The family will love these tasty little pork mince parcels wrapped in lettuce leaves.

San choy bau recipe

peanut oil

garlic cloves, crushed

ginger,

lean pork mince

soy sauce

oyster sauce

shallots, thinly sliced

lime, juiced

beansprouts,

lettuce leaves

coriander leaves

peanuts,

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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

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

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.

Banh xeo are Vietnamese rice pancakes filled with various vegetables and meats. Thin and crispy, the finished pancakes are cut into pieces, tucked into lettuce wraps, and finished with fragrant herbs and a spicy nuoc cham dipping sauce. This recipe features the classic shrimp and pork, using bacon for the hit of smoky flavor. If bean sprouts are unavailable, try finely shredded cabbage instead. The batter can be made two days ahead and stored in the refrigerator. When ready to use, bring it to room temperature and whisk until well blended, adding water if needed to thin the batter. (It should be slightly thicker than the texture of heavy cream.) Banh xeo are best eaten as they are made, but if you need to keep them warm while making all four pancakes, heat the oven to 200 degrees and set a rack over a baking sheet. As you make the pancakes, transfer them to the rack to keep warm.

Banh Xeo

stoneground white rice flour (about 140 grams),

cornstarch

salt

turmeric

water

coconut milk

scallions

lime juice (from 2 limes)

Asian fish sauce

turbinado sugar

garlic (about 2 cloves)

chiles,

bacon (about 3 ounces), chopped into 1-inch pieces

Kosher salt

bean sprouts (about 4 ounces)

canola oil

Lettuce leaves,

herbs (mint, basil and cilantro leaves)

Make the batter: In a small bowl, whisk flour, cornstarch, salt and turmeric. In another small bowl, combine boiling water with coconut milk, then slowly drizzle into dry mixture, whisking constantly until smooth. Cover bowl tightly with plastic wrap, and let stand at room temperature for 30 minutes.

Meanwhile, make the dipping sauce: In a small bowl, combine all ingredients and mix well.

Make the pancakes: Divide the shrimp and bacon into 4 equal portions and season with salt. Season bean sprouts separately with salt. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add a single portion of shrimp and bacon and cook, stirring, until no longer raw, about 2 minutes. Spread shrimp and bacon in a single layer.

Whisk scallions into batter until well blended. The batter should be slightly thicker than heavy cream. Add a little water, if needed. Pour 1/2 cup batter into skillet, distributing over and around the filling. Tilt pan to coat the bottom of the skillet. (Pancakes should be 8 to 9 inches wide.) Fill in holes with more batter, if necessary. Scatter 1/2 cup bean sprouts over the pancake, cover skillet and cook until sprouts soften, about 2 minutes.

Uncover and cook over medium-low until pancake is golden and crispy underneath, about 3 minutes longer. Slide a spatula underneath the pancake and fold it in half to enclose the filling. Transfer pancake to a serving plate. Repeat with the remaining batter and fillings.

Serve pancakes with lettuce leaves, herbs and nuoc cham. Using scissors, cut pancakes into small pieces. Lay out a lettuce leaf and fill with a piece of pancake. Top with herbs, wrap and dip into nuoc cham.

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.

An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant's version and now it's easy to make them at home!

Cantonese-Style Pan-Fried Noodles

Hong Kong style egg noodles

sugar

red pepper flakes

+ 2 teaspoons toasted sesame oil

high heat oil (such as canola, vegetable)

Bring a large stockpot of water to boil....

Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.

When the water comes to a boil, add...

When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.

Heat a large wok or a 16-18 inch...

Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.

Flip the noodles over using a large spatula....

Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.

Heat the remaining 1 teaspoon of sesame oil,...

Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren't any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mixture and toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles.

Add the bean sprouts if using and the...

Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.

Made with easy-to-find ingredients, this shrimp pad thai tastes just like the one at your favorite Thai restaurant.

Shrimp Pad Thai

rice noodles (linguini

eggs

Vegetable oil

fish sauce

soy sauce (use gluten-free if needed)

lime lime

peanut butter

red chili flakes

garlic,

(31/35)

Salt

(10 oz.) 1-inch broccoli florets

green onions,

bean sprouts,

peanuts

cilantro

Lime wedges,

Bring 6 cups water to a boil in a large pot. Off the heat, add the noodles. Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes. (Note that the time varies greatly depending on the type of noodle and brand. The noodles I use -- Thai Kitchen Stir Fry Noodles -- take 20 minutes, even though it says 8-10 minutes on the package). Drain and rinse well with cold water. Set aside.

In a small bowl, beat the eggs with a pinch of salt. Set aside. 

In a medium bowl, whisk together the fish sauce, soy sauce, lime juice, peanut butter, sugar and dried chili flakes. Set aside.

Heat 3 tablespoons vegetable oil in a large nonstick pan or wok over medium-high heat. Add the garlic, ginger and shrimp; season with ¼ teaspoon salt and cook, stirring constantly, until the shrimp are pink and cooked through, a few minutes. Transfer the shrimp, garlic and ginger to a large bowl, using a rubber spatula to scrape the pan clean.  

Add 1 tablespoon of oil to the hot pan. Add the broccoli, ¼ cup of water and ¼ teaspoon salt; cook, stirring constantly, until the broccoli is cooked through, 3-4 minutes. Transfer the cooked broccoli to the bowl with the shrimp.

Add 1 teaspoon of oil to the hot pan. Add the beaten eggs and scramble until cooked through, 1-2 minutes. Add to the bowl with the shrimp and broccoli.

Add 4 tablespoons oil to the hot pan. Add the drained noodles to the pan, along with the fish sauce mixture. Cook, tossing the noodles gently so as not to break them, until perfectly cooked, a few minutes. Add the shrimp, broccoli and eggs to the pan, along with the green onions; toss gently to combine, cooking until everything is warmed through. Right before serving, sprinkle the bean sprouts, peanuts and cilantro over top and toss to combine. Taste and adjust seasoning if necessary. Transfer to a serving platter and serve with lime wedges and bean sprouts, if desired.

Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day

Healthy pad Thai

red chilli 1, diced

ginger grated to make 1 tbsp

garlic 1 clove, crushed

spring onions 2, sliced

egg 1, beaten

cooked and peeled prawns 200 grams

lime 1, juiced

fish sauce 1 tbsp

coriander ½ bunch, chopped

peanuts 2 tbsp, chopped

Sakamoto namul is an easy, Korean-style marinated bean sprout dish.

Sakamoto Namul (Marinated Bean Sprouts)

T vegetable or canola oil

garlic (minced)

tsp sesame oil

T fish sauce

T rice wine vinegar

12 oz packages mung bean sprouts

green onions (sliced)

Mix the above ingredients to create the dressing.

Dressing

Place the bean sprouts in a bowl. Pour boiling water over and rest for 5 minutes. Drain well and squeeze the sprouts gently.

Toss the sprouts, dressing and green onions together. You can start munching on it immediately, but the bean sprouts absorb the dressing really nicely if you wait a couple hours.

Bean Sprouts

Asian eggs

(300 grams) long-grain rice

(75 grams) unsalted peanuts

milliliters sunflower or peanut oil

coriander

Bean sprouts, chopped birdseye chilli & lime wedges to serve

tsp chilli flakes

tbs each chilli oil, olive oil, soy sauce

garlic clove, crushed

tsp grated ginger

tsp fish sauce

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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

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.

Inspired by Vietnamese pho, this Americanized beef noodle soup combines rice noodles, beef and fresh herbs in a simple pantry-based beef broth.

Vietnamese-Inspired Beef Noodle Soup

olive oil

onion

ginger (minced)

lime juice

tbsp sriracha

cinnamon

tsp nutmeg

star anise (optional)

beef broth

striploin

375 g rice noodles

fresh cilantro (chopped)

basil (or Thai basil)

mint

green onions, sliced

lime

Heat 1 tbsp olive oil in a large pot with fitted lid on med-high heat. Saute onion, garlic and ginger for 2-3 min, until fragrant and softened.

Add soy sauce, lime juice, sriracha, cinnamon, nutmeg and star anise stirring to combine. Add broth, bringing to a boil. Simmer for 30 minutes with the lid on. During this time, garnishes can be chopped and prepared.

After preparing garnishes, slice steak very thinly across the grain and set aside with other garnishes. Optionally, you can sear steak for 1-2 minutes per side if you don&#x27;t want to add the beef to the broth when it&#x27;s raw (it will cook in the hot broth if sliced thinly enough).

Drain broth into a large pot using a mesh strainer, then put pot with broth back on high heat, bringing to a boil. Add rice noodles, cooking for 1-2 minutes. If possible, remove noodles from the broth to prevent them from soaking up the broth. This is especially important if you want leftovers - store the broth and noodles separately in this case.

Serve the soup in large bowls with noodles, broth, steak, and garnishes. Beef will cook as it sits in broth. Enjoy!

https://www.youtube.com/watch?v=JO3n2No_y3c

Inspired by Vietnamese pho, this Americanized beef noodle soup combines rice noodles, beef and fresh herbs in a simple pantry-based beef broth.

• About 572 calories/10 freestyle points per serving •

PRINT RECIPE: https://thegirlonbloor.com/vietnamese-inspired-beef-noodle-soup/

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