Simply seasoned with salt and full of flavours. This salad can be a great topping for Ramen noodles. Do not overcook Bean Sprouts. They should stay crunchy. *Note: 2 bags of Bean Sprouts seem to be too large amount, but the volume will be significantly reduced when cooked.


4 Servings


2 bags (500 to 600g) Bean Sprouts
1 small piece Ginger *finely chopped
1 clove Garlic *finely chopped
2 to 3 Spring Onion *thinly sliced
Chilli Flakes as required
1 & 1/2 teaspoons Salt
1 tablespoon Sesame Oil

  1. Wash Bean Sprouts and cook in plenty of boiling water for 1 to 2 minutes. Drain and cool in cold water, then drain well.
  2. Combine all other ingredients in a bowl, add drained Bean Sprouts, and mix well.