20 Delicious Mung Bean Sprout Recipes for Healthy Eating

Looking to add a fresh, nutritious twist to your meals? Mung bean sprouts are your secret weapon! Packed with vitamins and a delightfully crisp texture, they’re perfect for everything from quick stir-fries to refreshing salads. Whether you’re a seasoned chef or just starting out, our roundup of 20 Delicious Mung Bean Sprout Recipes will inspire your next healthy, flavorful dish. Let’s get sprouting!

Stir-Fried Mung Bean Sprouts with Garlic

Stir-Fried Mung Bean Sprouts with Garlic

Stir-Fried Mung Bean Sprouts with Garlic is a crisp, vibrant dish that brings a refreshing crunch to your table in just minutes.

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 4 cups mung bean sprouts
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the minced garlic and stir-fry for about 30 seconds, until fragrant but not browned.
  3. Toss in the mung bean sprouts, stirring quickly to coat them in the oil and garlic.
  4. Sprinkle the salt and sugar over the sprouts, then pour in the soy sauce. Continue to stir-fry for 2-3 minutes, until the sprouts are just wilted but still crisp.
  5. Remove from heat and drizzle with sesame oil, tossing to combine.

The magic of this dish lies in its simplicity and the perfect balance between the sprouts’ natural sweetness and the savory depth of garlic and soy. It’s a testament to how a few ingredients can create something truly special.

Tip: For an extra layer of flavor, sprinkle some toasted sesame seeds on top before serving.

Mung Bean Sprout Salad with Lime Dressing

Mung Bean Sprout Salad with Lime Dressing

Brighten up your meal with this refreshing Mung Bean Sprout Salad, tossed in a zesty lime dressing that’s bursting with flavor.

Ingredients

  • 4 cups mung bean sprouts
  • 1 medium carrot, julienned
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp vegetable oil

Instructions

  1. In a large bowl, combine the mung bean sprouts, julienned carrot, chopped cilantro, and sliced green onions.
  2. In a small bowl, whisk together the lime juice, fish sauce, sugar, crushed red pepper flakes, and vegetable oil until the sugar is dissolved.
  3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of the sprouts paired with the tangy lime dressing creates a lively contrast that’s perfect for a light lunch or as a side to grilled meats.

Tip: For an extra crunch, add a handful of roasted peanuts right before serving.

Spicy Mung Bean Sprout Soup

Spicy Mung Bean Sprout Soup

Warm up with this vibrant Spicy Mung Bean Sprout Soup, a comforting bowl that’s packed with flavor and just the right amount of heat.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 4 cups vegetable broth
  • 2 cups mung bean sprouts
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 2 green onions, sliced
  • Salt to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
  2. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and add the mung bean sprouts. Cook for 5 minutes.
  3. Stir in the soy sauce, sesame oil, and red pepper flakes. Simmer for another 3 minutes to blend the flavors.
  4. Add the sliced green onions and salt to taste. Cook for 1 more minute.
  5. Serve hot, garnished with extra green onions if desired. The crunch of the sprouts against the spicy, savory broth makes every spoonful a delight.

Tip: For an extra kick, add a dash of chili oil before serving.

Mung Bean Sprout and Tofu Stir-Fry

Mung Bean Sprout and Tofu Stir-Fry

Looking for a quick, nutritious stir-fry that packs a punch of flavor? This Mung Bean Sprout and Tofu Stir-Fry is your answer, combining crisp veggies with soft tofu in a savory sauce.

Ingredients

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 2 cups mung bean sprouts
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1/4 tsp red pepper flakes
  • 2 green onions, sliced

Instructions

  1. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden on all sides. Remove tofu and set aside.
  2. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add mung bean sprouts and stir-fry for 2 minutes.
  3. Return tofu to the skillet. Add soy sauce, sesame oil, sugar, and red pepper flakes. Stir-fry for another 2 minutes until everything is well coated and heated through.
  4. Garnish with sliced green onions before serving.

The magic of this dish lies in the contrast between the crunchy sprouts and the creamy tofu, all brought together by the umami-rich sauce. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra crunch, try adding a handful of chopped peanuts or cashews right before serving.

Korean Style Mung Bean Sprout Side Dish

Korean Style Mung Bean Sprout Side Dish

Looking for a crisp, refreshing side that packs a punch of flavor? This Korean Style Mung Bean Sprout Side Dish is a crunchy, savory delight that’s surprisingly simple to whip up.

Ingredients

  • 1 pound mung bean sprouts
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon salt
  • 1 green onion, thinly sliced

Instructions

  1. Bring a large pot of water to a boil. Add the mung bean sprouts and blanch for 1 minute. Drain immediately and rinse under cold water to stop the cooking process.
  2. In a mixing bowl, combine the soy sauce, sesame oil, sugar, minced garlic, sesame seeds, and salt. Stir until the sugar is dissolved.
  3. Add the blanched mung bean sprouts and sliced green onion to the bowl. Toss gently to coat the sprouts evenly with the seasoning mixture.
  4. Let the dish sit for at least 10 minutes before serving to allow the flavors to meld together.

The magic of this dish lies in its contrast of textures—crisp sprouts against the rich, nutty backdrop of sesame oil and seeds. It’s a staple in Korean cuisine that brings a refreshing balance to any meal.

Tip: For an extra kick, add a sprinkle of red pepper flakes or a dash of gochujang (Korean chili paste) to the seasoning mix.

Mung Bean Sprout Pancakes

Mung Bean Sprout Pancakes

These Mung Bean Sprout Pancakes are a crispy, savory delight that’s surprisingly easy to whip up for a quick lunch or a side dish that steals the show.

Ingredients

  • 2 cups mung bean sprouts
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 1 large egg, beaten
  • 2 green onions, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying

Instructions

  1. In a large bowl, combine the mung bean sprouts, all-purpose flour, water, beaten egg, green onions, salt, and black pepper. Mix well until the sprouts are evenly coated.
  2. Heat the vegetable oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the mixture per pancake into the skillet, flattening slightly with the back of the spoon.
  3. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil to the skillet as needed.
  4. Serve hot with your favorite dipping sauce. The contrast between the crispy edges and the tender sprouts inside makes these pancakes irresistibly good.

Tip: For an extra crunch, press the pancakes down gently with a spatula while cooking to ensure even browning.

Thai Mung Bean Sprout Salad

Thai Mung Bean Sprout Salad

This Thai Mung Bean Sprout Salad is a refreshing, crunchy delight that brings a burst of Southeast Asian flavors to your table in just minutes.

Ingredients

  • 4 cups mung bean sprouts
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 2 tbsp chopped green onions
  • 1/4 cup crushed peanuts
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1/2 tsp crushed red pepper flakes

Instructions

  1. In a large bowl, combine mung bean sprouts, shredded carrots, cilantro, and green onions.
  2. In a small bowl, whisk together lime juice, soy sauce, fish sauce, sugar, and crushed red pepper flakes until the sugar is dissolved.
  3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  4. Sprinkle crushed peanuts on top before serving.

The magic of this salad lies in the perfect balance of tangy, sweet, and spicy flavors, all tied together with the satisfying crunch of fresh sprouts and peanuts.

Tip: For an extra kick, add a thinly sliced Thai chili to the dressing.

Mung Bean Sprout and Chicken Stir-Fry

Mung Bean Sprout and Chicken Stir-Fry

This Mung Bean Sprout and Chicken Stir-Fry is a quick, nutritious dish that brings a delightful crunch and savory flavors to your dinner table in no time.

Ingredients

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

Instructions

  1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5-6 minutes until fully cooked. Remove from the skillet and set aside.
  2. In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the minced garlic and stir-fry for 30 seconds until fragrant.
  3. Add the mung bean sprouts to the skillet and stir-fry for 2 minutes.
  4. Return the chicken to the skillet. Add 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
  5. Garnish with sliced green onions before serving.

The crisp texture of the mung bean sprouts paired with the tender chicken creates a satisfying contrast that’s both light and fulfilling.

Tip: For an extra kick, add a dash of red pepper flakes with the garlic.

Vietnamese Mung Bean Sprout Spring Rolls

Vietnamese Mung Bean Sprout Spring Rolls

These Vietnamese Mung Bean Sprout Spring Rolls are a light, refreshing appetizer that’s surprisingly simple to make at home, offering a delightful crunch in every bite.

Ingredients

  • 1 package (12 oz) rice paper wrappers
  • 2 cups mung bean sprouts, rinsed and drained
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup chopped roasted peanuts
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sugar
  • 1/2 tsp chili garlic sauce

Instructions

  1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft. Lay it flat on a clean surface.
  2. In the center of the wrapper, layer a small handful of mung bean sprouts, shredded carrots, sliced cucumber, mint leaves, and cilantro leaves. Sprinkle with chopped peanuts.
  3. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with remaining wrappers and filling.
  4. In a small bowl, whisk together hoisin sauce, soy sauce, lime juice, sugar, and chili garlic sauce to make the dipping sauce.
  5. Serve the spring rolls immediately with the dipping sauce on the side.

The combination of fresh herbs and the crunch of mung bean sprouts makes these spring rolls a textural delight, perfect for a light lunch or as a starter to awaken the palate.

Tip: Keep the rice paper wrappers covered with a damp towel while working to prevent them from drying out.

Mung Bean Sprout and Mushroom Stir-Fry

Mung Bean Sprout and Mushroom Stir-Fry

This Mung Bean Sprout and Mushroom Stir-Fry is a crisp, flavorful dish that comes together in minutes, perfect for a quick weeknight dinner.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • 8 oz mushrooms, sliced
  • 4 cups mung bean sprouts
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced

Instructions

  1. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
  2. Add sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the mushrooms are soft and lightly browned.
  3. Toss in the mung bean sprouts, soy sauce, sesame oil, sugar, and black pepper. Stir-fry for another 3 minutes until the sprouts are just tender but still crisp.
  4. Remove from heat and garnish with sliced green onions before serving.

The magic of this dish lies in the contrast between the earthy mushrooms and the fresh, crunchy sprouts, all brought together with a savory-sweet sauce.

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

Curried Mung Bean Sprouts

Curried Mung Bean Sprouts

Spice up your weeknight dinners with this vibrant Curried Mung Bean Sprouts dish, packed with flavor and ready in minutes!

Ingredients

  • 2 cups mung bean sprouts
  • 1 tbsp coconut oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro

Instructions

  1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 3 minutes.
  2. Stir in 2 cloves garlic, minced, and 1 tsp grated ginger, cooking for another minute until fragrant.
  3. Add 1 tsp curry powder, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet, stirring to coat the onions evenly.
  4. Mix in 2 cups mung bean sprouts, tossing to combine with the spices. Cook for 2 minutes, just until the sprouts start to soften.
  5. Remove from heat and drizzle with 1 tbsp soy sauce and 1 tbsp lime juice. Garnish with 2 tbsp chopped cilantro before serving.

The magic of this dish lies in the quick cooking time that keeps the sprouts crisp, while the curry and lime create a bold, tangy flavor profile.

Tip: For an extra crunch, sprinkle with toasted sesame seeds just before serving.

Mung Bean Sprout and Beef Stir-Fry

Mung Bean Sprout and Beef Stir-Fry

This Mung Bean Sprout and Beef Stir-Fry is a quick, flavorful dish that brings a satisfying crunch and rich taste to your weeknight dinner table.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound beef sirloin, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mung bean sprouts
  • 2 green onions, sliced

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 3-4 minutes until just browned.
  2. Add the minced garlic, soy sauce, sugar, salt, and black pepper to the skillet. Stir-fry for another minute until the beef is well coated and fragrant.
  3. Toss in the mung bean sprouts and green onions. Continue to stir-fry for 2-3 minutes until the sprouts are slightly wilted but still crisp.
  4. Remove from heat and serve immediately. The contrast between the tender beef and the crisp sprouts makes this dish a textural delight.

Tip: For an extra kick, add a teaspoon of chili flakes with the garlic.

Mung Bean Sprout and Shrimp Salad

Mung Bean Sprout and Shrimp Salad

This Mung Bean Sprout and Shrimp Salad is a refreshing, crunchy delight that brings together the sweetness of shrimp with the crisp texture of sprouts, perfect for a light lunch or a side dish.

Ingredients

  • 1 pound fresh shrimp, peeled and deveined
  • 4 cups mung bean sprouts
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Bring a pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque. Drain and set aside to cool.
  2. In a large bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes until the sugar is dissolved.
  3. Add the mung bean sprouts and green onions to the bowl with the dressing and toss to coat evenly.
  4. Gently fold in the cooled shrimp and sprinkle with toasted sesame seeds before serving.

The magic of this salad lies in the contrast between the warm, tender shrimp and the cool, crunchy sprouts, all brought together by a tangy, slightly spicy dressing.

Tip: For an extra crunch, try adding a handful of thinly sliced cucumbers or radishes to the mix.

Pickled Mung Bean Sprouts

Pickled Mung Bean Sprouts

Looking for a crunchy, tangy snack that’s packed with probiotics? These pickled mung bean sprouts are a game-changer for your gut health and taste buds alike.

Ingredients

  • 2 cups mung bean sprouts
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 clove garlic, thinly sliced

Instructions

  1. Rinse the mung bean sprouts under cold water and drain thoroughly.
  2. In a small saucepan, combine water, apple cider vinegar, sugar, salt, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
  3. Place the mung bean sprouts and garlic slices in a clean jar. Pour the hot vinegar mixture over the sprouts, ensuring they are completely submerged.
  4. Let the jar cool to room temperature, then seal with a lid and refrigerate for at least 4 hours before serving. The sprouts will keep for up to a week in the fridge.

The magic of these pickled sprouts lies in their crisp texture and the perfect balance of sweet, sour, and spicy flavors. They’re a fantastic topping for salads, sandwiches, or even enjoyed straight from the jar!

Tip: For an extra crunch, soak the sprouts in ice water for 10 minutes before pickling.

Mung Bean Sprout and Egg Drop Soup

Mung Bean Sprout and Egg Drop Soup

Warm up with this comforting Mung Bean Sprout and Egg Drop Soup, a light yet satisfying dish that’s perfect for a quick lunch or a soothing dinner.

Ingredients

  • 4 cups chicken or vegetable broth
  • 1 cup mung bean sprouts
  • 2 large eggs, lightly beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 2 green onions, thinly sliced

Instructions

  1. In a medium pot, bring the chicken or vegetable broth to a boil over high heat.
  2. Add the mung bean sprouts to the boiling broth and cook for 2 minutes until they’re just tender.
  3. Reduce the heat to low. Slowly pour in the lightly beaten eggs in a steady stream, stirring gently with a fork to create thin ribbons.
  4. Stir in the soy sauce, sesame oil, and white pepper. Cook for another minute to blend the flavors.
  5. Remove from heat and garnish with sliced green onions before serving.

The magic of this soup lies in the delicate egg ribbons and the crunch of fresh mung bean sprouts, offering a delightful contrast in every spoonful.

Tip: For an extra kick, add a dash of chili oil or a sprinkle of red pepper flakes before serving.

Mung Bean Sprout and Pork Dumplings

Mung Bean Sprout and Pork Dumplings

These Mung Bean Sprout and Pork Dumplings are a delightful twist on the classic, offering a crunchy texture and a light, refreshing flavor that’s perfect for any gathering.

Ingredients

  • 1 cup mung bean sprouts, finely chopped
  • 1/2 lb ground pork
  • 2 green onions, finely chopped
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 package dumpling wrappers (about 30 pieces)
  • 1 tbsp vegetable oil, for frying
  • 1/2 cup water, for steaming

Instructions

  1. In a large bowl, combine the mung bean sprouts, ground pork, green onions, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
  2. Place a small spoonful of the filling in the center of each dumpling wrapper. Wet the edges with water, fold over, and press to seal, creating pleats for a decorative touch.
  3. Heat the vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer, working in batches if necessary. Cook for 2-3 minutes until the bottoms are golden brown.
  4. Carefully add the water to the skillet, cover immediately, and steam the dumplings for 5-6 minutes until the water has evaporated and the dumplings are cooked through.
  5. Remove the lid and cook for an additional minute to crisp up the bottoms. Serve hot with your favorite dipping sauce.

The combination of crunchy mung bean sprouts and savory pork creates a dumpling that’s not only flavorful but also has a wonderful texture contrast. Perfect for those who love a bit of crunch in their bites!

Tip: For an extra crispy bottom, let the dumplings sit in the pan for an extra minute after the water has evaporated before serving.

Mung Bean Sprout and Carrot Salad

Mung Bean Sprout and Carrot Salad

Brighten up your meal with this crunchy and refreshing Mung Bean Sprout and Carrot Salad, a perfect blend of textures and flavors that’s as nutritious as it is delicious.

Ingredients

  • 2 cups mung bean sprouts
  • 1 large carrot, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. In a large bowl, combine the mung bean sprouts and julienned carrot.
  2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and red pepper flakes until the sugar is dissolved.
  3. Pour the dressing over the sprouts and carrot, tossing gently to coat everything evenly.
  4. Sprinkle with toasted sesame seeds and sliced green onions, then toss once more.
  5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The magic of this salad lies in the contrast between the crisp sprouts and the sweet, tangy dressing, making it a standout side dish that’s both light and satisfying.

Tip: For an extra crunch, add a handful of crushed peanuts right before serving.

Mung Bean Sprout and Cucumber Salad

Mung Bean Sprout and Cucumber Salad

This Mung Bean Sprout and Cucumber Salad is a refreshing, crunchy side that brings a delightful contrast of textures to any meal.

Ingredients

  • 2 cups mung bean sprouts
  • 1 large cucumber, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp toasted sesame seeds

Instructions

  1. In a large bowl, combine the mung bean sprouts and cucumber.
  2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar dissolves.
  3. Pour the dressing over the sprouts and cucumber, tossing gently to coat everything evenly.
  4. Sprinkle the toasted sesame seeds on top before serving.

The magic of this salad lies in the crisp freshness of the sprouts paired with the creamy crunch of cucumber, all brought together by a tangy-sweet dressing.

Tip: For an extra crunch, let the salad sit for 10 minutes after dressing to allow the flavors to meld while the veggies stay crisp.

Mung Bean Sprout and Avocado Wrap

Mung Bean Sprout and Avocado Wrap

Looking for a fresh, crunchy, and creamy wrap that’s packed with nutrients? This Mung Bean Sprout and Avocado Wrap is your go-to for a quick, healthy lunch or snack.

Ingredients

  • 1 large whole wheat tortilla
  • 1/2 cup mung bean sprouts
  • 1/2 ripe avocado, sliced
  • 1/4 cup shredded carrots
  • 2 tbsp hummus
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin

Instructions

  1. Lay the whole wheat tortilla flat on a clean surface. Spread the hummus evenly over the tortilla.
  2. In a small bowl, toss the mung bean sprouts and shredded carrots with lime juice, salt, black pepper, and cumin until well coated.
  3. Arrange the avocado slices and the sprout-carrot mixture in the center of the tortilla.
  4. Fold the sides of the tortilla inward, then roll from the bottom up tightly to enclose the filling.
  5. Cut the wrap in half diagonally and serve immediately for the best texture and flavor.

The contrast between the creamy avocado and the crunchy sprouts makes every bite a delightful experience. Perfect for those who love a bit of texture in their meals.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili flakes before rolling up the wrap.

Mung Bean Sprout and Sesame Noodles

Mung Bean Sprout and Sesame Noodles

Whip up these Mung Bean Sprout and Sesame Noodles for a quick, refreshing meal that’s packed with crunch and flavor.

Ingredients

  • 8 oz dried wheat noodles
  • 2 cups mung bean sprouts
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 clove garlic, minced
  • 1 tsp sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. Cook the noodles according to package instructions, then drain and rinse under cold water. Set aside.
  2. Blanch the mung bean sprouts in boiling water for 1 minute, then drain and rinse under cold water to stop the cooking process.
  3. In a large bowl, whisk together 2 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 clove minced garlic until the sugar is dissolved.
  4. Add the noodles and mung bean sprouts to the bowl with the dressing. Toss well to coat everything evenly.
  5. Garnish with 1 tsp sesame seeds and 2 sliced green onions before serving.

The magic of this dish lies in the contrast between the silky noodles and the crisp sprouts, all brought together by a nutty, tangy sesame dressing.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before garnishing.

Conclusion

We hope this roundup of 20 delicious mung bean sprout recipes inspires you to add a healthy twist to your meals. From stir-fries to salads, there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the love for nutritious eating. Happy cooking!

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