Spicy Bean Sprout Salad

• servings: 4 servings
• active time: 5 minutes
• total time: 6 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 85 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Sodium: 352 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 3 g