Bean Sprout Salad もやしのナムル

Recipe Highlights A few bags of bean sprouts are always in my weekly grocery haul, but I almost always have leftovers. This bean sprout salad is how I use up any extra sprouts. It’s quick, cost-effective, and a great way to bring color, crunch, and nutrients to the table. When my kids were young, I always added a scoop to their bento lunch boxes. Here’s why I keep coming back to this recipe: Leftovers hold up in the refrigerator Blanch, toss, and serve in minutes Savory flavor and crunchy texture, warm or chilled Looking for more vegetable side dishes? Try my Japanese Spinach Salad with Sesame Dressing, Yamitsuki Cabbage, and Japanese Simmered Kabocha recipes next! Table of Contents What is Bean Sprout Salad? Bean sprout salad is called moyashi no namuru (もやしのナムル) in Japanese. The dish originated in Korea, where it is called sukju namul muchim (숙주나물무침). Namul refers to blanched vegetables seasoned while warm. We enjoy many Korean side dishes like this in Japan. Key Ingredients Bean sprouts Green onion/scallion Seasoning – garlic, sesame oil, soy sauce, kosher salt, sesame seeds (optional) Find the printable recipe with measurements below. Jump to Recipe How to Make Bean Sprout Sala...