Dressed in spicy sesame oil-based sauce, this Spicy Bean Sprout Salad is delicious as an appetizer or as a ramen topping.
This recipe was inspired by a popular ramen chain Ippudo‘s “Hot Moyashi” (ホットもやし), which is a bean sprout dish with spicy sauce (moyashi means 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
When I make ramen at home, I put this bean sprout on top of our ramen. Since my children are still learning to eat spicy food, I make a milder spice version adapted from my own archive recipe Bean Sprout Namul.
If you really want it to be spicy, I recommend using Ichimi Togarashi instead 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 purchase Ippudo’s Hot Moyashi Sauce online in Japan, if you’re interested. Or try my recipe and adjust the spice and flavor according to your liking!
Spicy Bean Sprout Salad
- 12 oz bean sprouts
For the Seasonings
For the Garnish
- 1 Tbsp toasted white and black sesame seeds
- green onion/scallion (chopped; optional)
- Gather all the ingredients.
- Bring a large pot of water to a boil and add 12 oz bean sprouts to cook for 1–2 minutes.
- After cooking, drain the water really well.
- In a large bowl, combine all the seasonings: 2 Tbsp roasted sesame oil, 1½ tsp soy sauce, 1½ tsp shichimi togarashi (Japanese seven spice), ½ tsp Diamond Crystal kosher salt, and freshly ground black pepper.
- Add the cooked bean sprouts and mix well together. Sprinkle 1 Tbsp toasted white and black sesame seeds on top. Garnish with chopped green onion/scallion, if desired.
- You can store in the refrigerator for up to 3 days.