Bean Sprout Salad もやしのナムル | Easy Japanese Recipes at

Bean Sprout Salad

Course: Salad, Side Dish
Cuisine: Japanese, Korean
Keyword: moyashi, mung bean sprout
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 2
This light and refreshing Bean Sprout Salad takes only 10 minutes to make!  It's crunchy, nutty, and so addicting!  It's a perfect side dish for Asian meals!


  • 9 oz bean sprouts (1 bag = 9 oz or 255 g)
  • 1 green onion/scallion (optional)



  1. [Optional] Remove the brown part and stringy root part.  I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce.  You can taste the clean bean sprouts.

  2. Rinse the bean sprouts under cold water and drain well.

  3. Add 4 cups (1L) or enough water to cover the bean sprouts in a pot and bring to boil.  

  4. Once boiling, add bean sprouts to cook for 1.5 minutes.  

  5. Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water. 

  6. Cut the green onion/scallion into small pieces.  Grind the sesame seeds in a mortar and pestle.  Grate the garlic, or use a garlic press to crush the garlic.

  7. In a medium bowl, combine all the ingredients for the seasonings and mix well. It might look little but it's more than enough.

  8. Add the bean sprout and green onion/scallion in the bowl and combine all together. Serve chilled or at room temperature.

  9. The bean sprout salad will keep for 4 days in the refrigerator (but enjoy it sooner!).

Recipe Notes

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.