Dressed in spicy sesame oil based sauce, this Spicy Bean Sprout Salad is delicious as an appetizer or as a ramen topping.
ThisSpicy Bean Sprout Saladis the third part of my ramen series. If you haven’t had a chance to see my previous ramen topping recipes forRamen EggandChashu, I hope you will check them out.
This recipe was inspired by a popular ramen chainIppudo‘s “Hot Moyashi” (ホットもやし), which is a bean sprout dish with spicy sauce (moyashimeans bean sprout in Japanese). In Japan, this dish is complimentary and it’s available at each table. You can enjoy it by itself as an appetizer or add them on top of ramen as a topping.
Variety of Seasonings for Bean Sprout Salad
当我在家做拉面时，我将这个豆芽放在拉面的顶部。由于我的孩子仍在学习吃辛辣食物，因此我制作了一个较温和的香料版本，该版本是根据自己的档案食谱改编的Bean Sprout Namul.
If you really want it to be spicy, I recommend usingIchimi Togarashiinstead of Japanese Seven Spice (Shichimi Togarashi) that I used. I actually like the seven spice version as it has more spices and adds additional flavors and fragrance to the dish.
By the way, you can purchaseIppudo’s Hot Moyashi Sauceonline in Japan, if you’re interested. Or try my recipe and adjust the spice and flavor according to your liking!
Watch How to Make Spicy Bean Sprout Salad
Refreshing bean sprout salad dressed in spicy sesame oil-based sauce. Enjoy as an appetizer or as a ramen topping.
Japanese Ingredient Substitution:If you want to look for substitutes for Japanese condiments and ingredients,click here.
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Spicy Bean Sprout Salad
- 12ozbean sprouts
- 1Tbsptoasted white and black sesame seeds
- green onion/scallion(chopped; for garnish, optional)
- 2Tbsproasted sesame oil
- 1 ½tspsoy sauce
- 1 ½tspshichimi togarashi (Japanese seven spice)(useichimi togarashiif you like it extra spicy)
- ½tspkosher or sea salt (I use Diamond Crystal; use half for table salt)(or more to taste)
- freshly ground black pepper(you can also use white pepper for more intense pepper kick)
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.