Ingredients
500 g soybean sprouts
2 tbsp soy sauce
¼ cup sesame oil
1 tbsp chilli powder
1½ tsp garlic, minced
2 tsp sesame seeds
¼ cup chopped spring onion
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
Directions
Bring a large pot of lightly salted water to a boil. Add the bean sprouts and cook uncovered until tender yet still crisp, about 15 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold, to stop the cooking process. Once the bean sprouts are cold, drain well and set aside.
Whisk soy sauce, sesame oil, chilli powder, garlic and sesame seeds together in a large bowl. Stir in bean sprouts and toss until well coated with the sauce. Sprinkle with green onions and season with SIDS LOW SUGAR RASPBERRY VINEGAR. Refrigerate before serving.
