Noodles with Sprouted Beans and Curry Lime Dressing

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Noodles with Sprouted Beans and Curry Lime Dressing

When it comes to home-grown produce, bean sprouts are about the fastest and easiest thing there is. Our recent experiment with home-grown bean sprouts left us with a bounty of sprouts and a sense of pride in our workmanship…that is, until we got called out as “weird” by our BFF neighbors. (I thought “resourceful” or “awesome” were more more appropriate, but we’ll have to agree to disagree.)

Whatever the case, these little guys are healthy and delicious – and you can use them in all sorts of interesting ways, like this noodle salad. It’s a refreshing way to enjoy the fruits of your labor (or lack thereof, really). We adapted it from this idea, and were pretty satisfied with the combination of flavors between the curry paste, lime, and spicy kick of the hot pepper. Give it a try – and embrace the sprout! :)


Noodles with Sprouted Beans and Curry Lime Dressing

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  • Author: a Couple Cooks
  • Yield: 4


  • 9 ounces rice or mung bean vermicelli noodles
  • 4 cups sprouted beans
  • 4 to 6 green onions
  • 1 cucumber
  • 4 tablespoons white wine vinegar
  • 3 teaspoons sugar
  • 4 limes
  • 6 tablespoons olive oil
  • 2 teaspoons curry paste
  • 1 to 2 tablespoons poppy seeds (optional)
  • 1/2 to 1 teaspoon kosher salt
  • Dried hot pepper
  • Crushed peanuts to garnish (optional)


  1. Set a pot of water to boil. Once it is just boiling, turn off the pot and place the noodles in the water for about 7 to 10 minutes, until tender.
  2. Peel, core, and grate the cucumber. In a small bowl, mix it with 4 tablespoons white wine vinegar and 2 teaspoons sugar, Set aside.
  3. Juice the 4 limes. In a jar, combine lime juice, 6 tablespoons olive oil, 2 teaspoons curry paste, 1 teaspoon sugar, 1 to 2 tablespoons poppy seeds (optional), and 1/2 to 1 teaspoon salt. Shake vigorously to combine.
  4. Finely chop the green onions. Finely chop the dried hot pepper.
  5. When the noodles are done, drain them and rinse under cold water. Mix with about 1/4 cup of the dressing and the cucumber mixture.
  6. To serve, divide the noodle mixture into bowls. Top each serving with 1 cup of sprouts, green onions, additional dressing to taste, and dried hot pepper to taste. If desired, sprinkle with crushed peanuts.



  • Reply
    Lindsay @ Pinch of Yum
    May 27, 2011 at 8:03 am

    How fun! I absolutely love the flavor combinations!

  • Reply
    May 27, 2011 at 2:08 pm

    This sounds so nice and refreshing! I love the curry lime dressing, it sounds amazing!

  • Reply
    May 27, 2011 at 9:24 pm

    hee hee… how about awesomely weird? or… weirdly resourceful? embrace it! love you guys!

  • Reply
    May 28, 2011 at 10:49 am

    Weird or otherwise, I plan on growing beansprouts and a variety of herbs in my windowsill in my apartment this year. This salad looks SO good and it will be one of the first things I make! Thank you!

  • Reply
    June 8, 2011 at 1:26 pm

    Some sprouts can be cooked to remove the toxin, while others cannot.[1]

    All the sprouts of the solanaceae (tomato, potato, paprika, aubergine or eggplant) and rhubarb cannot be eaten as sprouts, either cooked or raw, as they can be poisonous.

    take a quick read of the link below its not lengthy…

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