Give me lots of flavor with my bean sprouts!

I am not someone who enjoys a handful of raw bean sprouts dropped into my ramen bowl or salad.

No thank you.

If you follow my blog you know that I live for strong and punchy flavors so if you are going to serve me bean sprouts, they better taste more than crunchy water vegetables.

Don’t get me wrong; I do like the texture a lot, but they have to be dressed with some kind of flavor if you want me to eat them. Like my mother for example; she mixes raw bean sprouts with soy and lemon juice. It may be very simple but it’s refreshing, acidic and cleansing. Perfect for summertime!


When the weather gets cooler though, I want something a little more comforting. The combination of cilantro and sri racha is one I often use because they go so well together.

Add a little cheese to it and you have yourself a unique and tasty bowl of spicy and savory bean sprouts!


You have to be delicate with bean sprouts since they can become too soft and watery in a flash. But there is a technique being used all the time in Japan that can prevent this from happening: put them in a strainer and pour boiling water on top.

This cooks the bean sprouts just enough that they still retain plenty of crunch. I’ve seen this method also being used on seafood – it’s quite genius when you think about it since you will never overcook seafood this way!


I finish them in a pan with a little turkey and cheese and the result is super yummy; savory, spicy and slightly pungent. I eat them over rice or as a side to an easy miso ramen, a ja ja men or together with a beef stir fry with hoisin sauce (yum!). This is one quick and easy recipe that pairs well with pretty much anything!

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Bean Sprouts with Cheese and Sri Racha

A cheesy, spicy and savory dish. You’ve never had bean sprouts that way I guarantee it!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 people 1x
  • Category: Side Dish
  • Cuisine: Japanese


  • 1 tablespoon canola or grape seed oil
  • 150 grams bean sprouts
  • 1/3 cup grated swiss cheese
  • 2 slices turkey (chopped bite size)
  • 2 tablespoons chopped cilantro
  • 1 teaspoon soy sauce
  • 1 teaspoon sake
  • sriracha sauce
  • salt and pepper


  1. Rinse the bean sprouts and leave them in the strainer. Have a large empty bowl ready to catch the boiling water (for the next step).
  2. Bring a small pot of water to boil. Turn off the heat and pour water over the strainer, catching it with a bowl underneath. Pour the water over the bean sprouts one more time, this time you can let the water drain.
  3. Dry the bean sprouts with paper towel.
  4. In a pan over high heat, add oil and turkey meat and fry for two minutes.
  5. Add bean sprouts and pan fry for two minutes.
  6. Add soy sauce and sake and stir well for one minute.
  7. Turn the heat off, add cheese and half of the cilantro. Mix well.
  8. Serve topped with what’s left of the cilantro, a few squirts of sriracha sauce and salt and pepper.


Beans sprouts don’t keep well so it’s best to eat this dish as soon as it’s ready!

Keywords: recipe, appetizer

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