Soy Bean Sprouts and Cucumber Appetizers
(click on image to enlarge)
Serves 3-4 people
Easy and quick, no need for equipments.
Love these appetizers with raw maki sushi rolls or chap chae (Korean Clear Noodles)!
Ingredients
- 4 cups of soy bean sprouts
- 1 1/2 tsp Himalayan salt
- 1 1/2 tsp black pepper
- 2 cloves of garlic
- 2 tbsp sesame oil
- sprinkle of sesame seeds
- 3 medium cucumbers, sliced 1/4 inch horizontally and in half
- 2 tsp rice wine vinegar
- 3 tsp chili flakes or 1 tsp chili powder, depending on how hot you want
- 3 cloves of garlic
- 1 1/2 tbsp agave nectar
Preparation
Soy Beans Sprouts Appetizer:
Mix all ingredients (soy bean sprouts, salt, pepper, garlic, sesame oil) and squeeze the soy beans sprouts while you mix. This will soften the soy beans sprouts and the mixture will get absorbed better. Let it stand for 15 minutes before serving. This can be prepared a day ahead or have it for left overs. Sprinkle with sesame seeds on top before serving.
Cucumber Appetizer:
Mix all ingredients (cucumber, rice wine vinegar, chili flakes or chili powder, garlic, agave nectar). Serve with sprinkle on top with chili pepper flakes.
Comments
Raven writes: (February 28, 2008)
That looks really good!
harmonylia writes: (February 28, 2008)
Are the noodles a raw product?
Cheflandria writes: (February 28, 2008)
i use kelp noodles, they are raw – http://www.kelpnoodles.com
harmonylia writes: (April 01, 2008)
Oooh, thank you so much that is a wonderful replacement! You are just so generous!
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