Spicy Bean Sprout Noodles recipe - ingredients, nutrition and when to eat it
This dish combines chewy thin wheat noodles and crisp mung bean sprouts with a tangy, spicy sauce.
This dish combines chewy thin wheat noodles and crisp mung bean sprouts with a tangy, spicy sauce. It’s perfect when you don’t have much of an appetite or want a simple but satisfying lunch or dinner.
Noodles · 15 minutes to cook
Nutrition (per 334g serving): 373.8 kcal · protein 10.6g · carbohydrate 65.1g · fat 7.5g · sodium 1022.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook the noodles for about 30 seconds less than the package directions so they stay pleasantly chewy when mixed with the sauce.
Tips: Drain the blanched mung bean sprouts thoroughly to keep the sauce from becoming watery.
Tips: Start by mixing in about 80% of the sauce, then taste and add more as needed.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Mung bean sprouts — 100 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Minced garlic — 1 pc
- Korean chili flakes — 0.5 tsp
- Toasted sesame seeds — 1 tsp