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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- 12 oz bean sprouts (340 g)
- 1 Tbsp toasted white and black sesame seeds
- 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 kosher/sea salt (I use Diamond Crystal; Use half for table salt) (or more to taste)
- freshly ground black pepper (See Notes)
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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.
Can this be stored in the fridge? If so, how long can it be stored?
Hi Nika! For the best flavor and texture, I recommend to consume within 24 hours. Or you can mix with seasonings right before (or few hours before) so the bean sprout can still have some crispy texture. 🙂
It looks, sounds wonderful. I was wondering do you chill it before serving ? As it comes out of water after cooking for one our two minutes I was wondering if you prefer to serve warm, and if so, do you think it would be as good cold ? Thank you
Thank you! Yes you can chill it as well. We put it on top of ramen so it wasn’t completely chilled for the recipe but please enjoy it cold. 🙂
Thank you for this easy recipe, I don’t have the spice but still came out good. I made your miso ramen too. Thank you again.
Hi Julie! I’m glad to hear yours came out well and you made ramen!! Yay! Thank you for trying my recipes!
Today, i did this recipe. One bite and i feel like i was seated at ippudo!
Thanks
Hi Daseba! So happy to hear you liked this recipe! Thank you for your kind feedback. 🙂
I love the Spicy Bean Sprout Salad. This recipe is great to add to your weekly work as a snack. Also read on how to make Wafu dressing Yummy.
Thank you Rosa! It’s easy and I love how crisp the texture of bean sprout is. Wafu dressing is our all-time favorite! Thank you for your comment, Rosa!
Very good salad, but the seven spice mix is really potent, so I suggest to be cautious with the seasoning!
Hi Rolanda! I’m glad you think the same way as I do! But compared to other Asian cuisines who enjoy spicy foods, I was told Shichimi Togarashi is nothing… XD . It’s plenty spicy for me! 🙂
How long does the salad keep for?
Hi TT! You can store in the refrigerator for up to 3 days. 🙂
Thank you!Thank you!
Hello! Thanks for recipe! But i have a question: my salad has a lack of flavor as I put a little shichimi togarashi. It was a little bit watery flavor of soy sprouts. Should it be so or maybe I need to put more salt/soy sauce? Thanks!
Hi Lara! The first suggestion I’d like to add is to drain the bean sprouts very well. Any remaining water in the bean sprout will dilute the sauce. 🙂 And you can always add more salt and soy sauce too. Shichimi is up to your preference as some prefer just a hint of spice. If you love spice, I’d recommend adding Ichimi Togarashi (this is the chili pepper only). 🙂
Love the video.
So easy to make and very tasty.
Going to try all salads, 2 per week….let you know my favorite.
Hi Sherril! So happy to hear you have been enjoying my salad recipes and like this one too! Thank you for your kind words!