Spicy Bean Sprout Salad (Video) ホットもやし

Dressed in sesame oil and Japanese seven spice, this Spicy Bean Sprout Salad is delicious as an appetizer or topping for your ramen noodle soup. My recipe is so quick and easy—ready in less than 10 minutes!

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!

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Spicy Bean Sprout Salad

4.72 from 53 votes

Dressed in sesame oil and Japanese seven spice, this Spicy Bean Sprout Salad is delicious as an appetizer or topping for your ramen noodle soup. My recipe is so quick and easy—ready in less than 10 minutes!

Print Pin

Video

Prep Time: 5 minutes mins

Cook Time: 1 minute min

Total Time: 6 minutes mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 12 oz bean sprouts

For the Seasonings

• ▢ 2 Tbsp toasted sesame oil
• ▢ 1½ tsp soy sauce
• ▢ 1½ tsp shichimi togarashi (Japanese seven spice) (use ichimi togarashi if you like it extra spicy)
• ▢ ½ tsp Diamond Crystal kosher salt (or more to taste)
• ▢ freshly ground black pepper (or use white pepper powder for a more intense peppery kick)

For the Garnish

• ▢ 1 Tbsp toasted white and black sesame seeds
• ▢ green onion/scallion (chopped; optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  
• Bring a large pot of water to a boil. Add 12 oz bean sprouts and cook for 1–2 minutes.
  
• After cooking, drain the water really well.
  
• In a large bowl, combine all the seasonings: 2 Tbsp toasted 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 to the seasonings and mix well together. Sprinkle 1 Tbsp toasted white and black sesame seeds on top. Garnish with chopped green onion/scallion, if desired.
  

To Store

• You can store in the refrigerator for up to 3 days.

Nutrition

Calories: 85 kcal · Carbohydrates: 6 g · Protein: 3 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 2 g · Sodium: 352 mg · Potassium: 146 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 166 IU · Vitamin C: 11 mg · Calcium: 32 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Side Dish

Cuisine: Japanese

Keyword: bean sprout

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