Stir Fried ‘Mung Bean Sprout Noodles’

An awesome and super easy vegan bean sprouts stir-fry! These lightly blanched sprouts mimic noodles so well, that I always eat this on its own. Healthy, nutritious and totally delicious.

It’s also great with rice or tossed into noodles.

The sauce for this bowl of heaven is simple too, just some chinese black vinegar, soy sauce, chilli infused white vinegar and sriracha. Combined with all the crunchy veggies, you have a game changer <3



serves 4
1 8oz package fresh bean sprouts (~2 cups)
1 8oz package white mushrooms
1/2 cup edamame (I used frozen, thawed to room temperature)
2 cups fresh baby spinach
1/4 white onion, sliced thin lengthwise
1/2 cup broccoli florets
2 tbsp canola oil
1 “piece ginger, peeled and finely chopped
5 garlic cloves, finely chopped
2 thai/indian green chillies, halved lengthwise (substitute a less spicy pepper like serrano for a milder version)
2 tbsp soy sauce
2 tbsp chinese black vinegar
1 tbsp chilli infused white vinegar (optional)
2 tbsp sriracha sauce
a pinch of organic cane sugar


Heat a large saute pan over medium heat with measured oil. Add chopped ginger, garlic and green chillies. Saute until the garlic has just turned golden brown.

Add sliced mushrooms and toss well. Cook over medium-high heat until the mushrooms are crispy and golden. This takes about 8-10 minutes, and your attention.


Once the mushrooms are golden, add the spinach and edamame. Mix together and cook for about 5 minutes, until the spinach wilts.


Now add the soy sauce, both kinds of vinegars and measured sriracha sauce. Toss and let cook for a minute.

Now add the sliced onions, broccoli and cook for 5-6 minutes. Adding these in the end keeps the veggies tender but still retaining that fresh crunch we love about a good stir fry.

Wash the bean sprouts under cold water, drain well and add into the cooking veggie mixture. Add a pinch of sugar and mix.

Cook for 10-12 minutes while gently tossing every 4 minutes or so, making sure all the veggies and sauces are well mixed and evenly cooked.


Turn off heat, and serve by finishing with a generous drizzle of sriracha and devour <3


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