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.
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!
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
Video
Ingredients
- 12 oz bean sprouts
- 1 Tbsp toasted white and black sesame seeds
- green onion/scallion (chopped; for garnish, optional)
Seasonings
- 2 Tbsp sesame oil (roasted)
- 1 ½ tsp soy sauce
- 1 ½ tsp shichimi togarashi (Japanese seven spice) (use ichimi togarashi if you like it extra spicy)
- ½ tsp kosher/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)
Instructions
- 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.
To Store
- You can store in the refrigerator for up to 3 days.
