This Man's Cook's Bean Sprout Cold Noodles | 모두의 레시피
This Man's Cook's Bean Sprout Cold Noodles
A refreshing summer side dish featuring crisp blanched bean sprouts, fresh vegetables, and seasoned dried fish, tossed in a rich, nutty, and tangy peanut mustard sauce.
🙋 Recommended for
⭐ Those who love the sharp, tingling kick of mustard combined with the rich creaminess of peanut butter in a cold noodle dish
⭐ People seeking a hearty, crunchy vegetable-based side dish during hot summer days while minimizing stove use
Rinse 300g of bean sprouts under running water two or three times to remove outer skins, then transfer directly to a pot without draining excess moisture.
Add 50ml of water to the pot, cover with a lid, and steam over medium-low heat for exactly 5 minutes. Then turn off the heat.
Immediately plunge the steamed bean sprouts into cold water to cool completely and preserve their crunch, then drain thoroughly using a colander.
Cut off both ends of the cucumber, divide it into thirds, split each section lengthwise, remove the soft, watery seeds, and slice thinly.
Slice the red and yellow bell peppers into thin, long strips. Tear the 140g of seasoned dried fish into bite-sized pieces by hand.
In a mixing bowl, combine 3 tablespoons of yellow mustard, 4 tablespoons of sugar, 1/2 tablespoon of flower salt, 5 tablespoons of vinegar, and 2 tablespoons of freshly minced garlic. Mix well.
Add 1 tablespoon of peanut butter to the mixed sauce and stir thoroughly with a spoon until fully incorporated and no lumps remain.
Place the drained bean sprouts, sliced cucumber, bell peppers, and torn seasoned dried fish into a large bowl. Pour the entire mustard sauce over the ingredients.
Gently toss everything together with light hands to avoid crushing the vegetables, ensuring even coating without losing freshness.
Steam 300g of bean sprouts with 50ml of water over medium-low heat for 5 minutes, then immediately cool in cold water and drain completely.
Remove the seeds from the cucumber and slice thinly; cut the bell peppers and seasoned dried fish into similar-sized strips or pieces.
Mix yellow mustard, sugar, vinegar, garlic, and peanut butter into a sauce, then gently toss with the prepared ingredients.
Cooking tips 💡
Never leave steamed bean sprouts at room temperature—heat retention will cause them to lose their crisp texture. Cool them immediately in cold water to maintain crunch.
The inner seed area of cucumbers is very watery and can dilute the sauce over time, making it taste bland. Always remove the seeds and use only the firm outer flesh.
Use fresh garlic instead of frozen or pre-minced versions to enhance the sharpness of the mustard, creating a cleaner, bolder flavor profile.