Ingredient

Bean sprouts Recipes

10 recipes with bean sprouts for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

10 recipes

🇮🇩IndonesiaAdvanced

Salads

Gado-Gado

A warm Indonesian salad of blanched and fresh vegetables, potato, and egg, drizzled with a rich spiced peanut sauce. Indonesia's national dish — gado-gado means 'mix-mix', and you can use whatever vegetables you have on hand.

30 min230 kcal2 serves

🌿Vegetarian⚡Quick🌶️Spicy

🇲🇾MalaysiaMedium

Soups

Curry Laksa

Malaysia's most beloved noodle soup — a rich, spiced coconut curry broth with chicken or shrimp, rice noodles, bean sprouts, and a soft-boiled egg. Bold, aromatic, and deeply satisfying. A bowlful of Southeast Asia.

40 min380 kcal2 serves

🌶️Spicy🌾Gluten-free💪High protein

🇻🇳VietnamAdvanced

Soups

Pho Bo (Vietnamese Beef Noodle Soup)

Vietnam's most iconic dish — a crystal-clear, deeply aromatic beef broth simmered for hours with charred onion, ginger, and whole spices, served over rice noodles with paper-thin beef, fresh herbs, lime, and chili. The broth is everything.

210 min400 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

🇨🇳ChinaMedium

Cereal and Pasta Dishes

Egg Fried Noodles

Egg noodles, a hot pan, eggs, soy sauce, and whatever vegetables are in the fridge. This is Chinese weeknight food — fast, loud, done in 20 minutes. The noodles need to be dry before they go in and the pan needs to be properly hot. Get those two things right and the rest follows.

20 min390 kcal2 serves

🌿Vegetarian⚡Quick

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Pad Thai

Stir-fried rice noodles with egg, bean sprouts, peanuts, and your choice of protein — shrimp, chicken, or tofu — in a sauce built on tamarind, fish sauce, and palm sugar. The three-part balance of sour, salty, and sweet is what makes Pad Thai distinct from any other noodle dish in the world. It is one of Thailand's most iconic street foods, eaten at vendors across Bangkok and virtually every Thai restaurant globally. The sauce is the whole recipe — get the sauce right and the rest is quick. Two rules matter most: cook in small batches so the wok stays hot enough to caramelize the sauce, and never overcook the noodles.

25 min580 kcal2 serves

🌾Gluten-free⚡Quick🌶️Spicy

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Tofu Pad Thai

Flat rice noodles stir-fried with pressed tofu, bean sprouts, and spring onions in a tamarind-fish sauce-palm sugar sauce, finished with crushed peanuts and lime. This is a vegetarian adaptation of the classic Thai street dish — not a compromise version, but a version that works because the sauce, technique, and noodle handling are treated correctly. The tamarind is non-negotiable. The wok needs to be genuinely hot. The tofu needs to be dry before it hits the pan. Get those three things right and the rest follows.

35 min480 kcal2 serves

🌿Vegetarian🌶️Spicy

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Bánh Xèo (Vietnamese Sizzling Crêpes)

Golden turmeric crêpes fried until shatteringly crisp, filled with pork belly, shrimp, mung bean, and bean sprouts — then folded and eaten wrapped in lettuce with mint and cilantro, dipped in nước chấm. The name means 'sizzling cake': the xèo is the sound the rice flour batter makes the instant it hits the smoking-hot oil. Without that sound, the pan is not hot enough. Getting the crêpe genuinely crisp rather than soft and chewy requires three things: a thin batter, very hot oil, and patience — the crêpe needs 4 to 5 minutes undisturbed before it is ready to fold.

50 min380 kcal4 serves

🌶️Spicy

🇻🇳VietnamAdvanced

Soups

Canh Chua (Vietnamese Sour Soup)

A southern Vietnamese sour soup from the Mekong Delta: a tamarind-based broth balanced with pineapple sweetness and fish sauce umami, filled with fish steaks or shrimp, tomatoes, okra, bean sprouts, and taro stem, finished with crispy fried garlic and a crown of fresh herbs. The soup's defining quality is the precise calibration of four tastes — sour (tamarind), sweet (pineapple), salty (fish sauce), and savory (the fish) — in a broth that is light but deeply flavoured. Catfish is traditional; salmon, snapper, or tilapia all work. Canh chua is eaten at every meal of the day in southern Vietnamese homes, almost always alongside cá kho tộ (caramelized fish in clay pot) and steamed white rice.

40 min280 kcal4 serves

🌾Gluten-free🌶️Spicy

🇰🇷KoreaAdvanced

Meat Dishes

Bibimbap (Korean Mixed Rice Bowl)

Korea's most celebrated rice dish: a bowl of short-grain rice topped with individually seasoned and cooked vegetables (namul), thinly sliced marinated beef, a sunny-side-up egg, and gochujang sauce — then mixed together at the table before eating. The name says it exactly: bibim means 'mixing', bap means 'cooked rice'. Each vegetable component is prepared separately to preserve its own color, texture, and flavor. The dolsot version (stone bowl bibimbap) adds one more element: the rice touching the bowl's searing hot walls forms nurungji — a golden crispy crust at the bottom, considered the best bite in the dish. Considered the national dish of Jeonju, the city in South Korea's Jeolla province regarded as bibimbap's birthplace.

60 min570 kcal4 serves

🌶️Spicy💪High protein

Banh Cuon (Vietnamese Steamed Rice Rolls)

🇻🇳VietnamAdvanced

Breakfast and Brunch

Banh Cuon (Vietnamese Steamed Rice Rolls)

Banh cuon are the silkiest thing in Vietnamese cooking — sheets of rice batter steamed paper-thin, so soft they're almost translucent, wrapped around minced pork and wood ear mushrooms. A northern Vietnamese breakfast staple, they're piled with fried shallots, fresh herbs, bean sprouts, and slices of cha lua, then dipped in nuoc cham, the sweet-sour-salty fish sauce dressing. The tapioca starch in the batter is what gives the wrappers their gentle chew.

75 min430 kcal4 serves

🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside bean sprouts across the archive. Pick one to drill deeper.

rice noodles fish sauce peanuts eggs coconut milk beef rice flour potato cabbage chicken curry paste ginger