Bean Sprouts

Hamamatsu is a popular variety of Japanese gyoza filled with cabbage, onions, pork, and selected seasonings. It is characterized by a unique frying style in which cooks arrange gyoza in a circular pattern (hanetsuke, a technique ... READ MORE

Miso ramen is a flavorful dish made by cooking the miso base, broth, and vegetables in a wok. The concoction is then topped with bean sprouts, chopped pork, garlic, sweet corn, and (sometimes) local seafood such as crabs, scallops, and squids. The... READ MORE

Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavo... READ MORE

Beef chow fun is a Cantonese dish prepared by stir-frying previously marinated beef slices together with flat, wide rice noodles (hor fun), and bean sprouts. Because of the preparation method, beef chow fun is a true measure of any accomp... READ MORE

Liangpi is a noodle dish that originated in China's Shaanxi province. To prepare the dish, noodles that are made from either wheat flour, rice flour, or a combination of both are dressed with soy sauce, chili oil, and vinegar, while typical garnis... READ MORE

Bún bò Huế is a staple Vietnamese soup that is traditionally consumed for breakfast, consisting of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. The soup is much spicie... READ MORE

Beef kway teow is a Singaporean and Malaysian noodle dish that can be served either as a quick meal or as a side dish to bigger meals. In order to prepare it, broad and flat rice noodles are stir-fried with vegetables and herbs, and topped with sl... READ MORE

Hiyashi chūka is a Japanese dish consisting of cold, pale yellow ramen noodles combined with chilled tare sauce and a variety of toppings such as fried eggs, pickled cucumbers, and finely sliced ham. The name of the dish can literally be ... READ MORE

Phở gà is a traditional pho variety made with chicken. It can usually be ordered as bình thường (normal) with white breast meat, dark meat, fat, and skin, or gà nạc (lean chicken) with sliced breast meat. The... READ MORE

Bakwan or bala bala are popular Indonesian mixed vegetable fritters. They are usually made with rice or wheat flour, and occasionally a combination of both types. The flour is mixed with water, eggs, baking powder, and a choice of spices to form a... READ MORE

Often regarded as a more convenient variation of the classic phở, this traditional Vietnamese dish employs similar ingredients, but they are stir-fried rather than cooked, and the dish does not contain the broth. Phở xào is typical... READ MORE

Ling moong gai is a traditional chicken dish originating from China. The dish is usually made with a combination of chicken, soy sauce, lemon juice and zest, sesame oil, ginger, cornflour, scallions, and sugar. The chicken is cut into quarters and... READ MORE

Tokushima ramen exploded on Japanese noodle scene in 1999, when it was displayed at an expo in the Shin-Yokohama Ramen Museum. The broth can be brown, yellow, or white, depending on the base ingredients for every broth – various combinations... READ MORE

Spring rolls are traditional Chinese snacks consisting of thin sheets of dough that are filled with various ingredients, then deep-fried in hot oil. Some of the more common ingredients for the filling include shredded pork, shrimp, mushrooms, and ... READ MORE

Gado-gado is an Indonesian version of a mixed salad. It usually consists of a variety of vegetables, eggs, tempeh, and tofu. The vegetables are usually just slightly boiled, tossed with a nutty sauce, then completed with the addition of crispy pra... READ MORE

Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with differe... READ MORE

Nasi pecel is a Javanese rice dish that brings together a colorful array of lightly blanched vegetables served over steamed rice and generously topped with a rich, aromatic peanut sauce, originating from Central and E... READ MORE

Pho chay is a vegan version of pho noodle soup. The broth is usually based on mushrooms, ginger, onions, soy sauce, and spices, although there are numerous variations on the dish. The spices often include cloves, cinnamon, coriander seeds, and bla... READ MORE

Although food historians can't really agree on who made the first chow mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably origin... READ MORE

Another classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles) refers to any kind of dish made with separately boiled wheat and egg noodles which are then tossed in a savory sauce and mixed with various stir-fr... READ MORE

Champon is a Japanese noodle dish and a Nagasaki specialty made by frying pork, seafood, and various vegetables in lard, then adding a chicken-pork bone soup and boiling the noodles in the combination. The dish is based on Chinese cooking and take... READ MORE

Phở trộn or mixed pho is a classic Vietnamese pho variety. This type of pho is dry, meaning that it doesn't contain broth – instead, it's a salad with meat (beef or chicken) and noodles. The dish is typical of Hanoi and it's especia... READ MORE

Khao poon (also known as lao laksa) is a spicy rice noodle soup originating from Laos. Over time, it has garnered extensive popularity in most of the Southeast Asian countries and in the US. It is considered a healthy and comforting dish ... READ MORE

Canh chua is a popular Vietnamese soup originating from the Mekong Delta region. It's characterized by its contrasting flavors - sour, sweet, and savory. The soup incorporates ingredients such as seafood (eel, shrimp, snakehead, catfish), tomatoes... READ MORE

Hailing from Bandung, mie kocok is an aromatic soup that combines sliced beef, beef offal, or meatballs with flat yellow noodles and other accompaniments such as crackers, bean sprouts, sliced scallions, and fried shallots. All ingredients are ser... READ MORE

Hailing from Maharashtra, dahi puri consists of a puri shell that is hollowed out, then stuffed with potatoes, chaat masala, onions, and a variety of chutneys before it is finished with beaten yogurt, crunchy sev (crispy strands of flour)... READ MORE

The name asinan refers to traditional Indonesian salads made with pickled fruit or vegetables. It is believed that the fruit variety originates from Jakarta and the vegetable variety from the city of Bogor. The dish was developed under numerous cu... READ MORE

Rujak cingur is one of many versions of Indonesian rujak, a fruit salad which consists of different tropical fruits, usually served with a spicy and sweet dressing. Rujak cingur is a unique variety, because apart from fruits, it also inco... READ MORE

Num banh chok or Khmer noodles is a Cambodian dish that is typically served for breakfast or consumed as an afternoon snack. These fermented rice noodles are hand-made in stone or wooden mills, then topped with fish gravy and raw vegetabl... READ MORE

Bindaetteok is a savory mung bean pancake which first appeared in a cookbook in the 1670s under the name binjatteok. Originally, it was topped with savory chunks of pork and was mainly enjoyed by the rich, while the plain varieties were r... READ MORE

Buddha's delight is a popular dish both in numerous Chinese households and in Buddhist temples, since it is a vegetarian dish, often consisting of more than ten different types of vegetables which are cooked in soy sauce and spices until they deve... READ MORE

This fiery Thai fish curry is usually associated with Central Thailand, although similar varieties can be found throughout the country. The most popular version consists of fresh rice noodles (khanom chin) that are served with a thick and... READ MORE

The inspiration for this omelet-like dish is believed to have come from fu yung egg slices, an elaborate recipe found in traditional Cantonese cuisine. Literally meaning lotus egg, this Chinese dish consists of lightly beaten egg... READ MORE

Karedok is the traditional Indonesian version of a vegetable salad. This simple and healthy dish calls for fresh and raw ingredients which are sliced and served with a traditional peanut sauce. The most common vegetables in karedok include cucumbe... READ MORE

Urap or urap sayur (Bali) or urab is a traditional salad that's commonly associated with Java. The salad is made with a combination of steamed or boiled vegetables and spiced grated coconut topping. The vegetables included in ura... READ MORE

Sukjunamul is a traditional side dish (banchan) originating from South Korea. This type of namul is prepared with mung bean sprouts as key ingredients. The mung bean sprouts are rinsed and blanched until slightly soft, then drained and tossed with... READ MORE

The earliest known Chinese-American dish called chop suey is believed to have been invented in the United States in the mid-1800s by Chinese immigrants who were trying to make authentic Chinese food more suitable for westerners. And even though ch... READ MORE

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shre... READ MORE

Hoy tod is a traditional dish that's commonly sold at street food stands. This crispy omelet is prepared with plump oysters or mussels (or both) and bean sprouts that are fried after being coated in savory egg batter. Once fried, the omelet is typ... READ MORE

Miến xào cua is a traditional dish of stir-fried glass noodles and crab meat. Other ingredients that are commonly used in the dish include wood-ear mushrooms, shiitake mushrooms, carrots, and bean sprouts. The ingredients are stir-fried in ... READ MORE

Fried rice with bean sprouts is a traditional dish that's especially popular in Hangzhou. The dish is usually made with a combination of cooked rice, scallions, diced Jinhua ham, soy sauce, bean sprouts, oyster sauce, vegetable oil, and black pepp... READ MORE

Tom yum boran is a traditional noodle soup originating from Central Thailand. The soup is based on pork and egg noodles. Other common ingredients used to prepare tom yum boran include lime juice, onions, crushed peanuts, garlic, galangal, lemongra... READ MORE