Spicy Bean Sprout Salad

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 6 minutes

Zutaten

12 oz bean sprouts

2 Tbsp toasted sesame oil

1½ tsp soy sauce

1½ tsp shichimi togarashi (Japanese seven spice) (use ichimi togarashi if you like it extra spicy)

½ tsp Diamond Crystal kosher salt (or more to taste)

freshly ground black pepper (or use white pepper powder for a more intense peppery kick)

1 Tbsp toasted white and black sesame seeds

green onion/scallion (chopped; optional)

Anweisungen

Gather all the ingredients.

Bring a large pot of water to a boil. Add 12 oz bean sprouts and cook for 1–2 minutes.

After cooking, drain the water really well.

In a large bowl, combine all the seasonings: 2 Tbsp toasted sesame oil, 1½ tsp soy sauce, 1½ tsp shichimi togarashi (Japanese seven spice), ½ tsp Diamond Crystal kosher salt, and freshly ground black pepper.

Add the cooked bean sprouts to the seasonings and mix well together. Sprinkle 1 Tbsp toasted white and black sesame seeds on top. Garnish with chopped green onion/scallion, if desired.

To Store

You can store in the refrigerator for up to 3 days.

Nährwertangaben

• Kalorien: 85 kcal
• Gesamtfett: 6 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 5 g
• Natrium: 352 mg
• Gesamtkohlenhydrate: 6 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 4 g
• Eiweiß: 3 g