Dressed in spicy sesame oil based sauce, this Spicy Bean Sprout Salad is delicious as an appetizer or as a ramen topping.
This Spicy Bean Sprout Salad is the third part of my ramen series. If you haven’t had a chance to see my previous ramen topping recipes for Ramen Egg and Chashu, I hope you will check them out.
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.
Watch How to Make Spicy Bean Sprout Salad ホットもやしの作り方
Refreshing bean sprout salad dressed in spicy sesame oil based sauce. Enjoy as an appetizer or as a ramen 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 milder spice version adapted from my own archive recipe Bean Sprout Namul. If you really want it to be spicy, I recommend to use 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 add 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!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 12 oz bean sprouts (12 oz = 340 g)
- 1 Tbsp white and black sesame seeds (roasted/toasted) (I used both white and black)
- green onion/scallion (chopped, for garnish, optional)
- 2 Tbsp sesame oil (roasted)
- 1½ tsp soy sauce
- 1½ tsp Shichimi Togarashi (Japanese seven spice) (See Notes)
- ½ tsp salt (kosher or sea salt; use half if using table salt) (or more to taste)
- Freshly ground black pepper (See Notes)
-
Gather all the ingredients.
- Bring a large pot of water to a boil and add bean sprouts to cook for 1-2 minutes.
- Drain water.
- Combine all the seasonings in a large bowl.
- Add the 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.
Shichimi Togarashi: Use Ichimi Togarashi (Japanese chili pepper) instead if you like it extra spicy.
Black Pepper: Use white pepper for more intense pepper kick.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
