20 Delicious Recipes with Bean Sprouts Healthy

Looking for fresh, crunchy ways to jazz up your meals? Bean sprouts are the unsung heroes of healthy cooking—packed with nutrients and ready to add a crisp bite to everything from stir-fries to salads. Whether you’re whipping up a quick weeknight dinner or craving something light and vibrant, these 20 delicious recipes will make bean sprouts the star of your plate. Let’s get sprouting!

Stir-Fried Bean Sprouts with Garlic

This lightning-fast stir-fry lets crisp bean sprouts shine with a punch of garlic and a touch of savory soy—perfect when you need a fresh side in minutes.

Ingredients:

• 1 lb fresh bean sprouts, rinsed and drained
• 3 cloves garlic, minced
• 2 tbsp neutral oil (like vegetable or avocado)
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 1 scallion, thinly sliced (optional garnish)

Instructions:

1. Heat oil in a wok or large skillet over high heat until shimmering. Add minced garlic and stir-fry for 10 seconds until fragrant but not browned.
2. Immediately add bean sprouts, tossing constantly with a spatula for 1 minute to coat in the garlic oil.
3. Add soy sauce, sugar, salt, and white pepper. Continue stir-frying for 1–2 more minutes until sprouts are just wilted but still crunchy.
4. Transfer to a serving plate and garnish with scallions if using.

The magic here? High heat and quick cooking lock in the sprouts’ juicy crunch while the garlic infuses every bite. It’s the ultimate textural contrast!

Tip: For extra depth, splash in 1/2 tsp toasted sesame oil just before serving.

Bean Sprout and Tofu Salad

This light and crunchy salad is a refreshing side dish with a satisfying mix of textures—perfect for a quick lunch or a vibrant addition to your dinner table.

Ingredients:

• 2 cups fresh bean sprouts
• 1 (14 oz) block firm tofu, drained and cubed
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, garlic, and ginger until well combined.
2. Add the tofu cubes and gently toss to coat. Let marinate for 10 minutes.
3. Meanwhile, blanch the bean sprouts in boiling water for 30 seconds, then drain and rinse under cold water to stop the cooking.
4. Add the bean sprouts to the tofu and dressing, tossing lightly to combine.
5. Sprinkle with sesame seeds and green onions just before serving.

The contrast of the crisp bean sprouts with the silky marinated tofu makes this salad a standout—plus, it comes together in just 15 minutes!

Tip: For extra crunch, toast the sesame seeds in a dry pan over medium heat for 1–2 minutes before adding them to the salad.

Spicy Bean Sprout Kimchi

This quick-pickled kimchi is crunchy, spicy, and packed with umami—perfect for adding a punch to rice bowls or tacos in just 30 minutes!

Ingredients:

• 8 oz fresh bean sprouts
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp sugar
• 1 tbsp fish sauce
• 1 tsp salt
• 2 scallions, thinly sliced

Instructions:

1. Bring a pot of water to a boil. Add bean sprouts and blanch for 1 minute, then drain and rinse under cold water to stop cooking.
2. In a large bowl, mix 2 tbsp gochugaru, 1 tbsp garlic, 1 tbsp ginger, 1 tbsp sugar, 1 tbsp fish sauce, and 1 tsp salt into a paste.
3. Toss the drained bean sprouts and scallions with the spice paste until evenly coated. Let sit at room temperature for 20 minutes, stirring once halfway.

The magic here? The sprouts stay crisp while soaking up the fiery-sweet marinade—no fermentation required!

Tip: For extra tang, add a splash of rice vinegar before serving.

Bean Sprout and Chicken Stir-Fry

This quick stir-fry is a weeknight lifesaver—crunchy bean sprouts, tender chicken, and a savory-sweet sauce come together in just 15 minutes!

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 4 cups fresh bean sprouts
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry for 4–5 minutes until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Sauté garlic for 30 seconds until fragrant.
3. Toss in bean sprouts and stir-fry for 1 minute. Return chicken to the pan.
4. Add soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for 2 more minutes until everything is glossy and well-coated.
5. Garnish with green onions and serve immediately.

The magic here? The bean sprouts stay crisp-tender, giving every bite a refreshing crunch against the rich sauce.

Tip: For extra kick, add a splash of chili garlic sauce with the other seasonings!

Bean Sprout Pancakes

These crispy-edged, savory pancakes are packed with fresh crunch and a hint of garlic—perfect for a quick lunch or a fun side dish.

Ingredients:

• 2 cups bean sprouts, rinsed and drained
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil, divided

Instructions:

1. In a large bowl, combine bean sprouts, flour, eggs, green onions, garlic, soy sauce, salt, and black pepper. Mix until everything is evenly coated.
2. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Scoop 1/4 cup of the mixture per pancake into the pan, flattening slightly with a spatula. Cook 3–4 minutes per side until golden and crisp.
3. Repeat with remaining batter, adding the remaining 1 tbsp oil as needed.

The magic here? The bean sprouts stay snappy even after cooking, giving these pancakes an irresistible texture. Serve with a drizzle of spicy mayo or extra soy sauce for dipping!

Tip: For extra crunch, press the pancakes lightly while cooking to maximize crispy edges.

Bean Sprout and Shrimp Spring Rolls

These fresh, crunchy spring rolls are packed with juicy shrimp and crisp bean sprouts—perfect for a light lunch or appetizer that feels restaurant-worthy.

Ingredients

• 12 rice paper wrappers (8-inch diameter)
• 1/2 lb medium shrimp, peeled and deveined
• 2 cups bean sprouts
• 1/2 cup shredded carrots
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a pot of water to a boil. Add shrimp and cook for 2 minutes until pink and opaque. Drain, rinse under cold water, and pat dry. Slice each shrimp in half lengthwise.
2. In a small bowl, whisk together lime juice, fish sauce, sugar, and red pepper flakes (if using) to make the dressing.
3. Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
4. Layer 3 shrimp halves, 2 tbsp bean sprouts, 1 tbsp shredded carrots, and a few mint and cilantro leaves in the lower third of the wrapper. Fold sides inward, then roll tightly from the bottom, pressing gently to seal.
5. Repeat with remaining wrappers and filling. Serve immediately with the dressing for dipping.

The contrast of cool, crunchy veggies and tender shrimp makes these rolls irresistible—plus, the tangy-sweet dipping sauce ties it all together.

Tip: Keep rice papers covered with a damp cloth while assembling to prevent cracking.

Bean Sprout and Beef Noodle Soup

This comforting bowl combines tender beef, crunchy bean sprouts, and chewy noodles in a savory broth—perfect for a quick yet satisfying meal.

Ingredients

• 8 oz flank steak, thinly sliced
• 4 oz dried rice noodles
• 2 cups fresh bean sprouts
• 4 cups beef broth
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1-inch ginger, sliced
• 1 green onion, chopped
• 1/2 tsp black pepper

Instructions

1. Soak rice noodles in hot water for 10 minutes until pliable, then drain.
2. In a pot, heat sesame oil over medium. Sauté garlic and ginger for 1 minute until fragrant.
3. Add beef broth, soy sauce, oyster sauce, and black pepper. Bring to a simmer, then cook flank steak for 3–4 minutes until just tender.
4. Stir in drained noodles and bean sprouts; cook for 2 minutes until sprouts soften slightly.
5. Garnish with green onions and serve hot.

The magic here? The broth absorbs the umami depth of oyster sauce while the bean sprouts add a fresh crunch—no fancy techniques required.

Tip: For extra richness, swap half the beef broth with bone broth.

Bean Sprout and Carrot Salad

This crisp, refreshing salad is a breeze to toss together—perfect for a light lunch or a vibrant side dish that brings a satisfying crunch to any meal.

Ingredients:

• 2 cups fresh bean sprouts
• 1 large carrot, julienned
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds

Instructions:

1. In a large bowl, whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp red pepper flakes (if using) until smooth.
2. Add the bean sprouts and julienned carrot to the bowl, tossing gently to coat everything evenly in the dressing.
3. Sprinkle with 1 tbsp toasted sesame seeds and toss once more before serving.

The contrast of sweet honey, tangy vinegar, and nutty sesame makes this salad irresistibly bright—plus, it stays crunchy for hours, so it’s ideal for picnics or meal prep!

Tip: For extra freshness, chill the salad for 15 minutes before serving.

Bean Sprout and Mushroom Stir-Fry

This quick and crunchy stir-fry is packed with fresh flavors and ready in under 15 minutes—perfect for busy weeknights!

Ingredients:

• 2 tbsp neutral oil (like avocado or vegetable)
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups fresh bean sprouts
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp toasted sesame oil
• 2 green onions, sliced

Instructions:

1. Heat 2 tbsp neutral oil in a large wok or skillet over high heat. Add mushrooms and stir-fry for 3–4 minutes until lightly browned.
2. Add 3 cloves garlic and cook for 30 seconds until fragrant. Toss in bean sprouts and stir-fry for 1 minute.
3. Pour in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sugar. Stir-fry for another 2 minutes until sprouts are just tender but still crisp.
4. Remove from heat and drizzle with 1/2 tsp sesame oil. Garnish with green onions.

The magic here? The bean sprouts stay snappy while soaking up the savory-sweet sauce—no soggy veggies here!

Tip: For extra crunch, add a handful of toasted cashews or peanuts with the green onions.

Bean Sprout and Egg Fried Rice

This quick and satisfying fried rice is packed with crunch from fresh bean sprouts and fluffy scrambled eggs—perfect for using up leftover rice!

Ingredients:

• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 cups fresh bean sprouts
• 3 large eggs, lightly beaten
• 2 tbsp vegetable oil, divided
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1/2 tsp white pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the wok. Toss in the bean sprouts and stir-fry for 1 minute until slightly wilted but still crisp.
3. Add the rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until heated through.
4. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together for 1 minute until evenly coated.
5. Return the scrambled eggs to the wok, add the green onions and white pepper, and stir-fry for another 30 seconds.

The magic here? The bean sprouts stay snappy while the eggs stay tender—a textural dream! Serve hot with extra green onions on top.

Tip: For extra flavor, fry a minced garlic clove in the oil before adding the eggs.

Bean Sprout and Cucumber Salad

Crunchy, refreshing, and ready in minutes—this salad is a perfect sidekick for grilled meats or a light lunch on its own.

Ingredients:

• 2 cups fresh bean sprouts
• 1 medium English cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp toasted sesame seeds

Instructions:

1. Rinse the bean sprouts under cold water and drain well. Pat dry with a clean towel.
2. In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes (if using) until the sugar dissolves.
3. Add the bean sprouts and cucumber to the bowl, tossing gently to coat everything evenly.
4. Sprinkle with toasted sesame seeds and serve immediately, or chill for 15 minutes to let the flavors meld.

The contrast of cool cucumber and snappy bean sprouts with the tangy-sweet dressing makes this salad irresistibly fresh. Toasted sesame seeds add a nutty finish that ties it all together.

Tip: For extra crunch, sprinkle with crushed peanuts just before serving.

Bean Sprout and Pork Dumplings

These juicy dumplings pack a crunchy punch from fresh bean sprouts, balancing the savory pork filling with a light, refreshing texture.

Ingredients

• 1 lb ground pork
• 2 cups fresh bean sprouts, finely chopped
• 3 green onions, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions

1. In a bowl, combine ground pork, bean sprouts, green onions, soy sauce, sesame oil, ginger, sugar, and black pepper. Mix until evenly incorporated.
2. Place 1 tbsp of filling in the center of a dumpling wrapper. Fold and pleat edges to seal, dipping fingers in water if needed to help stick.
3. Heat vegetable oil in a large nonstick skillet over medium-high. Arrange dumplings in a single layer and cook 2–3 minutes until bottoms are golden.
4. Pour water into the skillet, cover immediately, and reduce heat to medium. Steam 8–10 minutes until wrappers are translucent and pork is cooked through.
5. Uncover and cook 1–2 more minutes to crisp the bottoms. Serve hot with dipping sauce.

The bean sprouts stay delightfully crisp even after steaming, adding a fun contrast to the tender pork. Tip: For extra crunch, toss the chopped sprouts with 1/2 tsp salt, let sit 10 minutes, then squeeze out excess water before mixing.

Bean Sprout and Sesame Oil Noodles

These simple yet flavorful noodles are a weeknight lifesaver—tossed with crisp bean sprouts and nutty sesame oil for a dish that’s light but satisfying.

Ingredients:

• 8 oz dried wheat noodles (like udon or ramen)
• 2 cups fresh bean sprouts
• 3 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp sesame seeds (plus extra for garnish)
• 1 green onion, thinly sliced

Instructions:

1. Cook noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking; set aside.
2. In a small bowl, whisk together 3 tbsp toasted sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and the minced garlic.
3. Heat a large skillet over medium-high. Add bean sprouts and cook for 2 minutes, just until slightly softened but still crunchy.
4. Add the noodles and sauce to the skillet, tossing gently to coat everything evenly. Cook for 1–2 minutes until warmed through.
5. Remove from heat and stir in 1 tsp sesame seeds. Garnish with green onion and extra sesame seeds.

The magic here is in the contrast—silky noodles and that toasty sesame oil against the fresh crunch of barely cooked sprouts.

Tip: For extra richness, drizzle with a little chili oil or top with a soft-boiled egg.

Bean Sprout and Avocado Sushi Rolls

These fresh and crunchy Bean Sprout and Avocado Sushi Rolls are a veggie-packed twist on classic sushi—perfect for a light lunch or appetizer!

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1 ripe avocado, thinly sliced
• 1 cup fresh bean sprouts
• 1 tbsp soy sauce (for serving)
• 1 tsp toasted sesame seeds

1. In a small saucepan, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
2. In a small bowl, whisk together rice vinegar, sugar, and 1/2 tsp salt until dissolved. Gently fold the mixture into the cooked rice with a spatula. Let cool slightly.
3. Place a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top. Arrange avocado slices and bean sprouts horizontally across the center.
4. Roll tightly from the bottom, using the mat to press firmly as you go. Seal the edge with a dab of water. Repeat with remaining ingredients.
5. Slice each roll into 8 pieces with a sharp, wet knife. Sprinkle with sesame seeds and serve with soy sauce.

The crisp bean sprouts and creamy avocado create a satisfying contrast, while the tangy rice ties it all together. Tip: For extra crunch, lightly sauté the bean sprouts in 1 tsp sesame oil before rolling.

Bean Sprout and Bell Pepper Stir-Fry

This vibrant stir-fry is a crunchy, fresh delight—ready in under 15 minutes and packed with texture!

Ingredients:

• 2 tbsp neutral oil (like avocado or vegetable)
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 4 cups fresh bean sprouts
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)
• 1 green onion, sliced

Instructions:

1. Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add 2 cloves minced garlic and stir 30 seconds until fragrant.
2. Toss in sliced bell pepper and stir-fry 2 minutes until slightly softened.
3. Add bean sprouts, followed by 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red pepper flakes (if using). Stir-fry 2–3 minutes until sprouts are just tender but still crisp.
4. Garnish with sliced green onion and serve immediately.

The magic here? The bean sprouts stay snappy while soaking up the sweet-tangy sauce—no soggy veggies here!

Tip: For extra crunch, toss in a handful of toasted sesame seeds right before serving.

Bean Sprout and Scallion Pancakes

These savory pancakes are packed with fresh crunch and green onion flavor—perfect for a quick lunch or a fun side dish!

Ingredients

• 2 cups bean sprouts, rinsed and drained
• 4 scallions, thinly sliced (about 1/2 cup)
• 1 cup all-purpose flour
• 1/2 cup water
• 1 large egg
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 2 tbsp vegetable oil (for frying)

Instructions

1. In a large bowl, whisk together the flour, water, egg, soy sauce, sesame oil, and salt until smooth.
2. Fold in the bean sprouts and scallions until evenly coated in the batter.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Scoop 1/4 cup of the batter per pancake into the pan, flattening slightly with a spatula. Cook 3–4 minutes per side until golden and crisp.
4. Repeat with remaining batter, adding the remaining 1 tbsp oil as needed.

The magic here? The bean sprouts stay snappy even after cooking, giving these pancakes an irresistible texture contrast. Serve with a drizzle of chili crunch for extra kick!

Tip: For extra-crispy edges, press the pancakes gently with your spatula while frying.

Bean Sprout and Chili Garlic Noodles

These spicy, garlicky noodles with crunchy bean sprouts are a quick weeknight win—ready in under 20 minutes and packed with bold flavor.

Ingredients

• 8 oz dried wheat noodles (like udon or ramen)
• 2 tbsp neutral oil (like avocado or vegetable)
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp chili garlic sauce (or sriracha)
• 1.5 cups fresh bean sprouts
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Cook noodles according to package instructions. Drain and rinse under cold water; set aside.
2. Heat 2 tbsp oil in a large skillet over medium. Add 4 minced garlic cloves and 1 tbsp grated ginger; sauté 1 minute until fragrant.
3. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp chili garlic sauce. Stir 30 seconds until glossy.
4. Toss in noodles and 1.5 cups bean sprouts, stirring to coat. Cook 2 minutes until sprouts soften slightly.
5. Garnish with sliced green onions and 1 tsp sesame seeds.

The magic here? The bean sprouts stay crisp-tender, adding a refreshing crunch against the sticky, spicy sauce.

Tip: For extra protein, toss in shredded rotisserie chicken or pan-fried tofu with the noodles.

Bean Sprout and Coconut Curry

This light yet creamy curry is packed with crunch and tropical flair—perfect for a quick weeknight meal that feels special.

Ingredients

• 2 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 (13.5-oz) can full-fat coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 4 cups fresh bean sprouts
• 1/4 cup chopped cilantro
• Salt to taste

Instructions

1. Heat 2 tbsp coconut oil in a large skillet over medium. Add onion and cook for 3 minutes until softened. Stir in garlic, ginger, 1 tsp turmeric, and 1 tsp cumin; cook for 1 minute until fragrant.
2. Pour in coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Simmer for 5 minutes, stirring occasionally.
3. Add bean sprouts and toss to coat. Cook for 2 minutes just until slightly wilted but still crisp. Off heat, stir in cilantro and season with salt to taste.

The magic here? The sprouts stay snappy against the velvety coconut sauce—no mushy veggies allowed!

Tip: For extra protein, toss in shredded rotisserie chicken or crispy tofu with the sprouts.

Bean Sprout and Quinoa Bowl

This vibrant bowl packs crunch, protein, and a zesty kick—perfect for a light yet satisfying lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 tsp salt
• 2 cups fresh bean sprouts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 1/4 cup chopped scallions
• 1 tbsp toasted sesame seeds

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. Meanwhile, blanch bean sprouts in boiling water for 30 seconds, then drain and rinse under cold water to stop cooking.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and red pepper flakes.
4. Toss warm quinoa with bean sprouts and dressing until evenly coated. Top with scallions and sesame seeds.

The contrast of fluffy quinoa, crisp sprouts, and that sweet-spicy dressing makes every bite exciting. Serve room temp or chilled—it’s flexible!

Tip: For extra crunch, add shredded carrots or cucumber ribbons.

Bean Sprout and Sweet Potato Hash

This vibrant hash is a crunchy, sweet, and savory breakfast game-changer—perfect for using up leftover sweet potatoes and adding a fresh twist with crisp bean sprouts.

Ingredients

• 2 cups peeled and diced sweet potato (1/2-inch cubes)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh bean sprouts
• 2 tbsp chopped green onions
• 1 tbsp soy sauce
• 1 tbsp butter
• 2 eggs (optional, for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potato, spreading it evenly. Cook undisturbed for 5 minutes until lightly browned on one side.
2. Sprinkle with smoked paprika, garlic powder, salt, and black pepper. Stir and cook for another 8–10 minutes, tossing occasionally, until tender and caramelized.
3. Push the sweet potatoes to one side of the skillet. Melt butter in the empty space, then add bean sprouts and soy sauce. Toss with the sweet potatoes and cook for 2 minutes until sprouts are just wilted but still crunchy.
4. Remove from heat and stir in green onions. Serve hot, topped with fried eggs if desired.

The contrast of crispy sprouts and caramelized sweet potatoes makes this dish irresistibly textured—plus, it’s ready in under 20 minutes!

Tip: For extra crunch, add a handful of toasted sesame seeds right before serving.

Conclusion

With so many tasty and healthy ways to enjoy bean sprouts, this roundup is your go-to for fresh, flavorful meals! Whether you’re stir-frying, tossing them in salads, or adding crunch to wraps, there’s something here for everyone. Try a few recipes and let us know your favorites in the comments—don’t forget to share this article on Pinterest for fellow food lovers to enjoy!