18 Delicious Mung Bean Sprout Recipes Healthy

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 can transform any dish from ordinary to extraordinary. Whether you’re in the mood for a quick stir-fry, a refreshing salad, or something comforting, we’ve got 18 mouthwatering recipes that will make these sprouts the star of your table. Let’s get sprouting!

Stir-Fried Mung Bean Sprouts with Garlic

Stir-Fried Mung Bean Sprouts with Garlic is a crisp, refreshing dish that brings a burst of flavor 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 with 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 tender but still crisp.
5. Drizzle with the sesame oil, give everything one final stir, and remove from heat.

The magic of this dish lies in its simplicity and the perfect crunch of the sprouts, paired with the aromatic punch of garlic. It’s a testament to how a few ingredients can create something truly memorable.

Tip: For an extra layer of flavor, add a pinch of red pepper flakes with the garlic.

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 large carrot, julienned
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. In a large bowl, combine mung bean sprouts, carrot, cilantro, and green onions.
2. In a small bowl, whisk together lime juice, fish sauce, honey, minced garlic, and red pepper flakes until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle roasted peanuts on top for an added crunch.
5. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.

The crunch of fresh sprouts paired with the tangy lime dressing and the nutty peanuts creates a symphony of textures and flavors that’s irresistibly light yet satisfying.

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

Spicy Mung Bean Sprout Soup

Warm up your kitchen with this vibrant Spicy Mung Bean Sprout Soup, a bowl full of crunch and heat that’s surprisingly simple to whip up.

Ingredients

• 4 cups mung bean sprouts
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon gochujang (Korean chili paste)
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 teaspoon red pepper flakes (optional for extra heat)

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. Stir in the gochujang until well combined with the garlic and ginger, then pour in the vegetable broth, bringing the mixture to a gentle boil.
3. Add the mung bean sprouts to the pot, reducing the heat to simmer. Let the soup cook for about 5 minutes, just until the sprouts are tender but still crisp.
4. Finish the soup by stirring in the soy sauce and sesame oil. Taste and adjust the seasoning with red pepper flakes if you like it spicier.
5. Garnish with sliced green onions before serving hot.

This soup stands out with its perfect balance of spicy, savory, and slightly sweet flavors, all while keeping the mung bean sprouts delightfully crisp.

Tip: For an extra layer of flavor, toast the sesame oil lightly before adding it to the soup.

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 go-to for a busy weeknight.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 4 cups mung bean sprouts
• 2 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 5-7 minutes, turning occasionally, until all sides are golden brown.
2. Push tofu to one side of the skillet. Add minced garlic to the empty space and sauté for about 30 seconds until fragrant.
3. Add mung bean sprouts to the skillet. Stir-fry for 2-3 minutes until sprouts are slightly wilted but still crisp.
4. In a small bowl, mix together soy sauce, sesame oil, sugar, and red pepper flakes. Pour over the stir-fry and toss to combine everything evenly.
5. Cook for another minute, then remove from heat. Garnish with sliced green onions before serving.

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

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top just before serving.

Korean Style Mung Bean Sprout Side Dish

Looking for a light, refreshing side dish that packs a punch of flavor? This Korean Style Mung Bean Sprout Side Dish is crunchy, slightly spicy, and incredibly easy 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 gochugaru (Korean red pepper flakes)
• 1 green onion, thinly sliced
• 1 teaspoon sesame seeds

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 large bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 teaspoon minced garlic, and 1 teaspoon gochugaru until the sugar is dissolved.
3. Add the blanched mung bean sprouts and 1 thinly sliced green onion to the bowl. Toss gently to coat the sprouts evenly with the seasoning mixture.
4. Sprinkle 1 teaspoon sesame seeds over the top before serving.

The magic of this dish lies in the contrast between the crisp sprouts and the rich, spicy dressing—it’s a texture and flavor combo you’ll crave.

Tip: For an extra crunch, serve the sprouts chilled straight from the fridge.

Mung Bean Sprout Pancakes

These Mung Bean Sprout Pancakes are a crispy, savory delight that bring a bit of Korean flair to your breakfast table. Perfect for using up those sprouts sitting in your fridge!

Ingredients

• 2 cups mung bean sprouts
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 large egg
• 2 green onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine the mung bean sprouts, all-purpose flour, water, egg, green onions, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until the batter is evenly combined.
2. Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Once hot, spoon about 1/4 cup of the batter 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 batter, adding more oil to the skillet as needed.

What makes these pancakes stand out is their incredible texture—crispy on the outside with a tender, sprout-filled center. They’re a fantastic way to enjoy the freshness of mung bean sprouts in a whole new form.

Tip: Serve these pancakes with a simple dipping sauce made of soy sauce, a splash of vinegar, and a sprinkle of sesame seeds for an extra flavor boost.

Mung Bean Sprout and Chicken Curry

Warm up your kitchen with this comforting Mung Bean Sprout and Chicken Curry, a dish that brings together tender chicken and crunchy sprouts in a richly spiced sauce.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups mung bean sprouts
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the curry powder, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the chicken pieces, browning them on all sides, about 5 minutes.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes.
5. Add the mung bean sprouts, stirring to combine. Cover and cook for an additional 5 minutes until the sprouts are just tender.
6. Remove from heat and stir in the lime juice and cilantro.

The crunch of the mung bean sprouts against the creamy curry creates a delightful contrast that’s both satisfying and light.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

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 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped roasted peanuts
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp minced garlic
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a large bowl, combine the mung bean sprouts, shredded carrots, sliced red bell pepper, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, fish sauce, honey, minced garlic, and crushed red pepper flakes until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the chopped roasted peanuts on top just before serving.

The magic of this salad lies in the contrast between the crisp veggies and the sweet-spicy dressing, making it a perfect side dish for grilled meats or a light lunch on its own.

Tip: For an extra crunch, add a handful of bean sprouts right before serving to keep them fresh and crisp.

Mung Bean Sprout and Shrimp Stir-Fry

This Mung Bean Sprout and Shrimp Stir-Fry is a quick, vibrant dish that brings a delightful crunch and succulent seafood to your table in no time.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound medium shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 4 cups mung bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2 minutes until they start to turn pink.
2. Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
3. Toss in the mung bean sprouts, soy sauce, oyster sauce, sugar, salt, and black pepper. Stir-fry for another 3 minutes, until the sprouts are slightly wilted but still crisp.
4. Garnish with sliced green onions and serve immediately.

The magic of this dish lies in the contrast between the tender shrimp and the crisp, fresh sprouts, all brought together with a savory-sweet sauce that’s utterly addictive.

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

Vietnamese Mung Bean Sprout Spring Rolls

These Vietnamese Mung Bean Sprout Spring Rolls are a light, refreshing twist on the classic, packed with crunch and a hint of freshness that’s perfect for a quick lunch or appetizer.

Ingredients

• 1 package (12 count) rice paper wrappers
• 2 cups mung bean sprouts
• 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 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1/2 teaspoon minced garlic
• 1/4 teaspoon red pepper flakes

Instructions

1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until soft. Lay it flat on a clean surface.
2. On the lower third of the wrapper, layer a small handful of mung bean sprouts, shredded carrots, sliced cucumber, mint leaves, and cilantro leaves. Sprinkle with chopped roasted peanuts.
3. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, enclosing the filling completely.
4. Repeat with the remaining wrappers and ingredients.
5. In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and red pepper flakes to make the dipping sauce.
6. Serve the spring rolls immediately with the dipping sauce on the side.

The combination of crisp veggies and herbs with the soft rice paper creates a delightful contrast in every bite, while the tangy-sweet dipping sauce adds just the right amount of zest.

Tip: Keep the rice paper wrappers covered with a damp towel as you work to prevent them from drying out.

Mung Bean Sprout and Beef Noodle Soup

Warm up with this comforting Mung Bean Sprout and Beef Noodle Soup, a hearty dish that combines tender beef, crunchy sprouts, and slurp-worthy noodles in a savory broth.

Ingredients

• 8 oz beef sirloin, thinly sliced
• 4 cups beef broth
• 2 cups water
• 8 oz dried wheat noodles
• 2 cups mung bean sprouts
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 green onion, sliced
• 1/2 tsp black pepper

Instructions

1. In a large pot, bring beef broth and water to a boil over high heat. Add the beef sirloin and cook for 3 minutes until no longer pink.
2. Add the dried wheat noodles to the pot and cook according to package instructions, about 5 minutes, until al dente.
3. Stir in mung bean sprouts, soy sauce, sesame oil, sugar, minced garlic, and black pepper. Cook for another 2 minutes until the sprouts are slightly softened but still crunchy.
4. Garnish with sliced green onion before serving.

The magic of this soup lies in the contrast between the tender beef, the crunch of fresh mung bean sprouts, and the rich, aromatic broth that ties it all together.

Tip: For an extra kick, add a teaspoon of chili oil to your bowl before serving.

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
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds

Instructions

1. In a large bowl, combine the mung bean sprouts and cucumber slices.
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 over the salad and toss once more before serving.

The magic of this salad lies in the crispness of the sprouts against the cool cucumber, all brought together by the tangy-sweet dressing.

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

Mung Bean Sprout and Carrot Stir-Fry

Looking for a quick, nutritious side that brings a delightful crunch to your dinner table? This Mung Bean Sprout and Carrot Stir-Fry is a vibrant, easy-to-make dish that’s packed with flavor and texture.

Ingredients

• 2 cups mung bean sprouts
• 1 large carrot, julienned
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the minced garlic and red pepper flakes (if using), stirring for about 30 seconds until fragrant.
3. Toss in the julienned carrot, stir-frying for 2 minutes until slightly softened.
4. Add the mung bean sprouts, soy sauce, sesame oil, sugar, and salt. Continue to stir-fry for another 2 minutes, ensuring everything is well combined and the sprouts are just tender but still crisp.
5. Remove from heat and serve immediately.

The magic of this dish lies in the contrast between the tender carrots and the crisp sprouts, all brought together with a savory-sweet glaze that’s utterly addictive.

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

Mung Bean Sprout and Mushroom Stir-Fry

Looking for a quick, nutritious stir-fry that packs a punch of flavor? This Mung Bean Sprout and Mushroom Stir-Fry is your go-to for a busy weeknight.

Ingredients

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

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
2. Add sliced mushrooms to the wok. Stir-fry for 3-4 minutes until they start to soften.
3. Toss in mung bean sprouts, followed by soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for another 2-3 minutes until the sprouts are just tender but still crisp.
4. Garnish with sliced green onions and serve immediately.

The magic of this dish lies in the crunch of the sprouts against the umami-rich mushrooms, all tied together with a glossy, savory sauce.

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

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 any day of the week.

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 start to soften.
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 until the eggs are fully set.
5. Remove from heat and garnish with sliced green onions before serving.

This soup stands out for its delicate balance of textures—the crispness of the sprouts against the silky eggs—and its quick preparation time, making it an ideal choice for a speedy yet nourishing meal.

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

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 traditional look.
3. Heat the vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer, working in batches if necessary, and cook until the bottoms are golden brown, about 2-3 minutes.
4. Carefully add the water to the skillet, cover immediately, and steam the dumplings for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
5. Remove the lid and let the dumplings cook for another minute to crisp up the bottoms again.

The combination of crunchy mung bean sprouts and savory pork creates a dumpling that’s unexpectedly light yet satisfying, with a texture that’s sure to impress.

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

Mung Bean Sprout and Spinach Salad

Brighten up your meal with this refreshing Mung Bean Sprout and Spinach Salad, a crunchy and nutritious side that’s as easy to make as it is delicious.

Ingredients

• 2 cups mung bean sprouts
• 2 cups fresh spinach, roughly chopped
• 1/4 cup red onion, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds

Instructions

1. In a large bowl, combine the mung bean sprouts, spinach, and red onion.
2. In a small bowl, whisk together the sesame oil, soy sauce, honey, and red pepper flakes until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the sesame seeds on top for an extra crunch.
5. Serve immediately or chill in the refrigerator for 15 minutes to let the flavors meld together.

The magic of this salad lies in the contrast between the crisp sprouts and the tender spinach, all brought together by a sweet and spicy dressing that’s irresistibly moreish.

Tip: For an added protein boost, toss in some cooked, shredded chicken or tofu to make it a hearty main dish.

Mung Bean Sprout and Sesame Oil Salad

This Mung Bean Sprout and Sesame Oil Salad is a crisp, refreshing side that brings a delightful crunch and nutty aroma to your table in just minutes.

Ingredients

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

Instructions

1. Bring a pot of water to a boil and blanch the mung bean sprouts for 1 minute. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, whisk together the sesame oil, soy sauce, sugar, and salt until the sugar dissolves.
3. Add the blanched mung bean sprouts and sliced green onion to the bowl. Toss gently to coat everything evenly with the dressing.
4. Sprinkle the toasted sesame seeds over the top before serving.

The magic of this salad lies in the contrast between the cool, crisp sprouts and the warm, toasty sesame oil, creating a simple yet unforgettable flavor profile.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the sprouts to soak up the dressing.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious and healthy mung bean sprout recipes! Each one offers a unique way to enjoy this nutritious ingredient. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the sprout love. Happy cooking!

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