Recipes with mung bean sprouts

45 recipes. Page 2 of 2

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Stir-fry Medium

Urakami Soboro (Pork and Burdock Stir-Fry)

Despite the name, this soboro has no minced meat: pork belly, fried fish cake, konnyaku and carrot are all cut into sturdy 5 cm strips. The burdock is shaved thin and the bean sprouts go in last for just 90 seconds, giving each ingredient a different bite. Light soy sauce, sugar and sake with filtered shiitake soaking liquid make a short simmer, and the dish is served while a little liquid is still in the pan.

Prep 25min Cook 18min 2 servings

Chinese Chow Mein

Spread across a very hot pan and left alone for a moment, the noodles pick up crisp, browned patches while the centers stay chewy, and that contrast defines chow mein. It depends on dry ingredients: noodles boiled just short of tender and cooled, bean sprouts shaken free of water, and vegetables pulled before they weep. A thin coat of sesame oil on the drained noodles stops them from fusing into a clump as they cool. High heat from start to finish keeps liquid from pooling in the pan, where it would steam the noodles instead of frying them. Oyster sauce and soy give the strands a glossy, salty coating.

Prep 15min Cook 12min 2 servings

Crossing the Bridge Noodles

Boiling chicken stock poured into the bowl does the cooking: paper-thin pork slices turn opaque within seconds, then bean sprouts and garlic chives follow. Slicing the pork while it is half-frozen makes those thin slices possible, and the stock has to be at a full, rolling boil, since anything cooler leaves the meat underdone.

Prep 25min Cook 30min 2 servings

Korean Spicy Chicken Soup Noodles

Dakgaejang swaps the beef in yukgaejang, Korea's fiery shredded-beef soup, for chicken thigh, and this version adds knife-cut noodles to the red, garlicky broth. Fernbrake (gosari) gives a chewy, earthy bite and bean sprouts a crisp one, both soaking up the heat. Because the base is a clean chicken stock, the spice stays sharp without turning muddy. It is a common choice on cold days or the morning after drinking.

Prep 20min Cook 40min 2 servings

Hokkien Lor Mee (Braised Gravy Noodles)

Dark soy sauce turns the chicken broth a deep mahogany, and a cornstarch slurry thickens it into a glossy gravy that coats the yellow noodles completely. In the Chinese communities of Singapore and Malaysia, the bowl is finished with raw minced garlic, whose sharpness cuts through the thick gravy.

Prep 20min Cook 25min 2 servings

Hokkien Mee (Prawn Broth Stir-Fried Noodles)

Two noodles share the wok in this Singapore dish: springy yellow wheat noodles and softer rice noodles. A splash of prawn stock goes in near the end and is cooked down until the noodles have drunk most of it, so the seafood flavor ends up inside the strands rather than in a pool on the plate. Squid and shrimp are seared briefly and set aside first so they do not overcook while the noodles finish.

Prep 20min Cook 15min 2 servings

Hu Tieu Nam Vang (Vietnamese Pork & Shrimp Noodle Soup)

From the Cambodian immigrant communities of Phnom Penh, this clear rice noodle soup crossed into southern Vietnam and settled into Saigon's street food. Fish sauce and a little sugar give the pork broth its savory-sweet southern balance, and this recipe starts from ready-made pork bone stock rather than simmering bones. Once seasoned, the broth drops to low heat so it stays clear and fragrant. Ground pork fried with garlic until dry and crumbly sits on top as a contrast to the silky broth. The shrimp spend only about a minute in boiling water and come out as soon as they turn pink, which keeps them tender.

Prep 25min Cook 40min 2 servings

Singaporean Spicy Noodle Soup

Laksa paste fried until dark, then loosened with shrimp stock and coconut milk, gives this Singapore and Malaysia noodle soup its spicy, creamy broth. Full-fat coconut milk matters, since its fat sets the body of the soup; light versions come out thin. Hard boiling can split the coconut milk, so it simmers gently with the bottom stirred. Rice vermicelli, shrimp, fried tofu, bean sprouts, boiled egg and lime fill each bowl.

Prep 20min Cook 25min 2 servings

Coconut Shrimp Laksa (Spiced Coconut Broth Noodle Soup with Shrimp)

Laksa paste fried in oil until it bleeds red does most of the work, and coconut milk and chicken stock turn it into a spicy, creamy broth. Fried tofu puffs act like sponges, soaking up that broth so they burst when bitten, while the shrimp spend just 3 minutes in the pot and stay plump. This style of curry noodle soup is everyday food in Singapore and Malaysia. Coconut milk turns thick and heavy as it cools, so the bowls go to the table as soon as the broth is poured.

Prep 20min Cook 18min 2 servings

Mee Siam (Singaporean Tangy Tamarind Shrimp Rice Vermicelli)

Tamarind leads the flavor, sour and fruity, with fish sauce and sugar rounding it into a sweet-salty tang. Despite a name that points to Siam, the dish belongs to Singapore and Malaysia rather than Thailand. Thin rice vermicelli is soaked, then stir-fried hard and fast so the sauce soaks in without the noodles breaking down. The shrimp are only seared at first and finish cooking alongside the noodles and bean sprouts, which go out with some crunch still in them.

🥗 Lighter Meals

Prep 15min Cook 15min 2 servings

Vietnamese Mi Quang (Turmeric Noodles with Pork and Shrimp)

Turmeric and fish sauce tint the pork yellow and season it before it ever meets the pan, and that colored fat ends up in the broth. Mi quang, from Quang Nam province in central Vietnam, uses only enough of that concentrated broth to moisten the noodles, so the bowl eats more like dressed noodles than soup. Shrimp cooked separately and briefly stays tender, and bean sprouts with peanuts added at the last moment keep their crunch against the soft rice noodles.

Prep 20min Cook 20min 2 servings

Nagasaki Champon

Pork, shrimp, squid, and clams are stir-fried hard with cabbage and bean sprouts, then simmered with thick champon noodles in a chicken-based broth seasoned with oyster sauce and sake. There is no chili; the flavor comes from the seared seafood and the sweetness of the vegetables. Kamaboko fish cake and shiitake round out a bowl that is mostly toppings. Serve as soon as the noodles have soaked up the broth and the cabbage still has some bite.

Prep 25min Cook 15min 2 servings

Pad Thai

Tamarind, fish sauce, and sugar decide everything in pad thai: shift the ratio slightly and the dish leans sour, salty, or sweet. Firm tofu fried golden gives a nutty base, shrimp cook only until pink, and eggs are scrambled into thin ribbons in a cleared space in the pan. Bean sprouts and scallion go in for the last few seconds to stay crisp, with crushed peanuts and lime on the side.

Prep 20min Cook 15min 2 servings

Vietnamese Beef Pho

Beef bones simmered for 6 to 8 hours with star anise, cinnamon, and fire-charred ginger and onion give this pho a broth that stays clear while carrying layers of spice and smoke. The long prep starts with soaking and blanching the bones, which keeps the stock from clouding over those hours. The star anise and cinnamon are toasted in a dry pan only until fragrant and pulled out at once, before they turn bitter. Fish sauce seasons the broth in portions at the end. Raw beef sliced thin is laid over the noodles and cooked right in the bowl by the boiling broth. At the table, bean sprouts, lime, and basil sit on the side so each person can tune the bowl's freshness and acidity.

Prep 30min Cook 480min 4 servings

Hanoi-Style Pho Bo (Vietnamese Northern Clear Beef Noodle Soup)

With dry-pan charred onion and ginger as its only aromatics and no star anise or cinnamon, this northern-style broth tastes cleaner and lighter than spice-heavy pho. Brisket simmered for 40 minutes makes the stock instead of long-boiled bones, and the same beef, sliced thin across the grain, becomes the topping. With so few ingredients, careful skimming of fat and foam shows directly in the bowl, and cilantro and lime add the final lift.

Prep 25min Cook 55min 4 servings

Hanoi-Style Chicken Pho (Pho Ga)

Chicken thighs simmered gently for 40 minutes make both the broth and the topping: once they pull apart easily, the meat is shredded along the grain and laid over the noodles. A hard bubble would cloud the stock, so the heat stays low throughout, and fish sauce is added only at the very end to keep its aroma. Onion and ginger charred dark on the outside give the stock a sweet, toasty depth. In the Hanoi manner, scallions and bean sprouts top the bowl, and in Hanoi pho ga is a common breakfast. Lime is squeezed in only at the table to keep its scent bright.

Prep 20min Cook 55min 4 servings

Sara Udon (Crispy Noodles with Seafood Thick Sauce)

Crisp fried thin noodles are buried under a hot, glossy sauce of pork, shrimp, squid, and vegetables thickened with potato starch. Chen Pingshun of Shikairo created it in 1899 as a soupless version of champon. Nagasaki still distinguishes the original thick-noodle style from the thin, crunchy style most people eat today, and this recipe follows the latter with store-bought fried noodles. Kamaboko, bean sprouts, and shiitake are added late so the sprouts keep their snap. Where the sauce soaks in, the noodles soften, and the rest stays crunchy.

Prep 25min Cook 15min 2 servings

Shoyu Butter Corn Ramen

Butter melts slowly into a clear chicken and soy broth, leaving a rich, toasty aroma floating on top. Sweet corn and crunchy bean sprouts keep the salty broth from feeling heavy. The noodles boil in their own pot so their starch never clouds the soup, and the broth itself stays at a gentle simmer because hard boiling reduces it and pushes the salt up.

Prep 10min Cook 20min 2 servings

Singapore Rice Noodles (Curry-Spiced Stir-Fried Vermicelli with Shrimp)

Thin rice vermicelli turns yellow with curry powder and tosses with shrimp, bell pepper and bean sprouts into a light, loose stir-fry. With only 1 tablespoon of soy sauce in the pan, curry aroma rather than salt carries the flavor.

Prep 15min Cook 12min 2 servings

Thai Boat Noodles (Intense Thai Canal Beef Noodle Soup)

Star anise and cinnamon steeped in beef broth, darkened with dark soy sauce, give this bowl its deep color and warm spice aroma, while fish sauce and a little palm sugar keep it salty with a rounded edge. The name comes from noodles once sold from boats along Thai canals. Thin beef slices cook in the hot broth for only a minute or two, and the bean sprouts soften under the ladle yet keep some crunch.

Prep 20min Cook 35min 2 servings

Korean Spicy Beef Soup Noodles

Shredded brisket, fernbrake, and bean sprouts fill a red, chili-oiled broth, and thin somyeon noodles take the place of the usual bowl of rice. The heat comes from gochugaru coated on the vegetables with sesame oil and fried briefly, and chili scorched at that point turns the whole pot bitter.

At least 50 min 2 servings