This is what my grandma used to do with leftover beansprouts and rice noodles, especially after a day of serving laksa. The next day, she will scramble whatever is leftover and put it together into a dish. And this is her version of an Indonesian dish: tauge goreng or beansprout stir-fry.
The base of this dish is a salty spicy sauce that consists of taucheo aka salted fermented soybeans. If you have difficulties getting your hand on taucheo, you can use miso instead. Be sure to go easy on the salt as this is super salty.
Overall, this is a nourishing dish and a fantastic way to make use of leftover beansprouts and noodles. If you do not have any noodles, you can omit and serve this over some cooked rice. It will still be as yummilicious. I'm literally drooling just thinking about it.
Taucheo | Salted Fermented Soybeans / Miso, 1/4 Cup
Sambal Homemade, 1 TBSP
Volcano Chili Powder Preferably Hexa, 1 TSP Adjust To Preference & Optional
High Quality Olive Oil, 2 TBSP
Red Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic, 3 Cloves
Veg Stock Homemade, 120g
Bean Sprouts, 150g
Rice Noodles Homemade or Store-Bought, 125g
Scallions Coarsely Chopped, For Garnishing
Skillet / Pan
Please visit my "Nyonya Laksa" for the rice noodles recipe.
Please visit my "How To Make Sambal" page for the recipe.
In a bowl, mix together taucheo, sambal and volcano chili (if using) until well combined.
Set it aside until ready to use.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in the garlic and saute until aromatic.
Next, add in the taucheo mixture and stir to combine well.
Add in the veg stock and deglaze.
Lastly, add in the beansprouts and noodles.
Saute until well combined.
Continue cooking until thickened.
Transfer to serving plates.
Garnish with scallions.
Hexa's Volcano Chili Powder...