Spicy Bean Sprout Salad for Ramen
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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.
- 250g bean sprouts optional: tail removed
- 1/2 tbsp toasted sesame seeds
- 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)*
- 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.
- 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.
- 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.