[Japanese Recipes] Spicy Bean Sprout Salad for Ramen

As part of Project Ramen, I have been learning how to make the various topping for ramen, starting with this spicy bean sprout salad. These seasoned bean sprouts are spicy, crunchy and addictive. Best of all, it takes less than 15 minutes to make. I actually made the spicy version, because I am not a big fan of bean sprouts. So the spicy version is more attractive and palatable to me.

The spicy bean sprout salad is usually served as a free side dish for ramen. I used it as a ramen topping, with a free unlimited refill jar right beside my ramen bowl :D

Even though this is for ramen, it is also great as a topping for rice bowl (upcoming recipe). Since I prepared the bean sprout salad as part of meal prep, I was able to whip up the bowl above in 5 minutes when I come home from work.

WHAT I USED TO MAKE THIS SPICY & DELISH

The following are the 3 Japanese spicy condiments used in this salad.

From Left to Right:

7-spice chilli powder aka nanami togarashi (七色唐辛子). I like this condiment a lot and like to scatter this over my rice & noodles.

Japanese chilli oil aka rayu (ラー油 or 辣油). It’s less spicy & choking than the Chinese version, but the latter can be used as a substitution too.

Japanese spicy bean paste (la doubanjiang/辣豆瓣酱). Since I already have this in my pantry for making Japanese mapo tofu, I tried adding a small bit to the bean sprouts salad and it was so good! This chilli bean paste adds a savoury & spiced depth to the sprouts. It also gives a nice reddish hue to the seasoned bean sprouts.

STEP-BY-STEP PHOTOS

First, boil the sprouts in boiling water for 2 minutes. Drain the bean sprouts in a colander under running water to cool them down.

This step is optional: I spin dry the cooked bean sprouts in a salad spinner (pictured above) to get rid of the excess liquid. I find that it helps the sprouts to absorb the seasonings better.

Place the prepared bean sprouts in a large bowl and scatter the seasonings over. The seasonings comprise of sesame oil, soy sauce, white pepper powder, garlic salt and the 3 spicy Japanese condiments above.

Up close: The reddish hue of the la doubanjiang (chilli bean paste) helps to ensure that the sauce is evenly distributed over the entire salad during mixing time.

Mix everything well until the colour is evenly distributed. Season to taste.

This is the bean sprout salad in my fridge alongside ramen eggs and black fungus. The sprouts keep well for 2-3 days, making them ideal for ramen meal prep.
Spicy Bean Sprout Salad for Ramen Recipe


Bean sprouts perish quickly, so use them on the same day of purchase for best results. Once made, the bean sprouts salad keeps well in fridge for 2-3 days.

For non-spicy version, omit the last 3 ingredients in seasonings (A) and season with a bit more salt and/or soy sauce to taste.

INGREDIENTS:

250g bean sprouts optional: tail removed
1/2 tbsp toasted sesame seeds
Seasonings (A)

Here’s the photo of the spicy condiments marked * below.

• 1 tbsp sesame oil
• 1 tbsp light soy sauce
• 1/8 tsp garlic salt to taste; or a tiny pinch of salt
• 1 tsp la doubanjiang (spicy chilli bean paste)*
• 1/2 tsp nanami togarashi (7-spice chilli powder)*
• 1/2 tsp Japanese chilli oil (rayu)*

DIRECTIONS:

1. Blanch bean sprouts. Bring a pot of water to boil. Add bean sprouts and boil for 2 minutes. Drain the blanched bean sprouts in a colander and cool down under running water.
2. Make spicy bean sprouts salad. Spin dry the bean sprouts (optional), then place them in a large bowl. Add seasonings (A) and sesame seeds. Mix well until evenly combined. Season to taste.
3. Storage and serving suggestions. Let the salad sit for 5 minutes. Coat each spoonful of bean sprouts in the seasoning liquid at the bottom of the bowl & transfer to a food glass jar. This salad keeps well for 2-3 days in the fridge. The seasoned sprouts makes a good topping for ramen, salad and rice bowl or as a cold appetizer side dish.

This recipe and image sources are referred in website: Noobcook.com. Thanks so much!