Bean sprouts are a key ingredient across several East and Southeast Asian cuisines. But we’ve all been there. You’ve got your rice noodles soaking, your tamarind sauce is simmering, and you reach into the crisper drawer only to find… that once-crispy bag of bean sprouts that has turned into a sad, slimy, and distinctly smelly puddle of sorry sprouts. In this blog, I'll be sharing the alternatives I turn to when I quickly need to use bean sprout substitutes in my cooking.
Bean sprouts (specifically the sprouted mung bean) are the unsung heroes of Asian cuisine. They provide that essential, watery "snap" in a Pad Thai and a refreshing crunch in a steaming bowl of Pho. But, as I’m sure you already know, they have a shelf life of about five minutes (well, maybe a bit longer, but not much!).
Whether your local shop is out of stock or you’re just tired of your sprouts going bad before you use them, don’t panic.
I’ve tested everything from crunchy cabbage to mushrooms to find the absolute best swaps that will keep your cooking on track.
Finding a substitute is one thing, but knowing where to use it is what saves dinner. So, scroll down to get my list of 10 best bean sprout substitutes for every recipe as well as a deep-dive into the specific textures of each alternative, so you know exactly which swap works for a steaming bowl of Pho versus a high-heat stir-fry.
Jump to:
- My Bean Sprout Substitutes Master Table
- What Are Bean Sprouts, Anyway?
- Why You Might Need Bean Sprout Substitutes
- The 10 Best Bean Sprout Substitutes
- Nutritional Guide: How The Substitutes Compare
- How to Swap Sprouts in Pad Thai, Pho, and Ramen
- How to Grow Sprouts at Home
- FAQs
- Other Dishes You Might Enjoy
- 10 Best Bean Sprout Substitutes For Every Recipe
My Bean Sprout Substitutes Master Table
If you're in a rush to get that wok hot hot hot, here is my "cheat sheet" for the best bean sprouts substitutes.
| Substitute | Best For... | Texture | Ratio |
| Napa Cabbage | Pad Thai & Stir-fries | Tender-crisp | 1:1 (shredded) |
| Pak Choi Stems | Pho & Ramen | Juicy snap | 1:1 (sliced thin) |
| Enoki Mushrooms | Noodle Soups | Slender & silky | 1:1 |
| Snow Peas | Stir-fries & Salads | Sweet crunch | 1:1 (julienned) |
| Jicama | Fresh Spring Rolls | Watery snap | 1:1 (julienned) |
| Bamboo Shoots | Crispy Stir-fries | Firm & woody | 1:1 (sliced) |
| Alfalfa Sprouts | Salads & Garnishes | Wispy & delicate | 1:1 (raw only) |
| Soybean Sprouts | Korean Stews | Hearty & nutty | 1:1 (cooked) |
| Carrots & Peppers | Pad Thai volume | Firm crunch | 1:1 (julienned) |
| Watercress | Ramen & Stir-fries | Peppery snap | 1:1 |
What Are Bean Sprouts, Anyway?
When we talk about "bean sprouts" in most stir-fry recipes, we are almost always talking about mung bean sprouts (Vigna radiata), not soybean sprouts (Kongnamul). They are just tiny germinated seeds, but the sprouting process turns them into nutritional powerhouses, really boosting their Vitamin C content!
In terms of their use in cooking, I see them as primarily a ‘texture-first’ ingredient. Personally, I find they don’t have a strong flavor (just a mild, nutty earthiness), which makes them perfect for soaking up spicy, salty, or sour sauces. And who doesn’t love the crunchy and juicy snap they add!
Mung Bean vs. Soybean Sprouts: What's the Difference?
- Mung Bean: Small green cap, thin stem. Tastes like: watery crunch. Use: Raw or stir-fried.
- Soybean: Large yellow cap, thick stem. Tastes like: nutty beans. Use: Must be cooked (boiled/steamed).
Why You Might Need Bean Sprout Substitutes
- They've gone bad: Honestly, I find bean sprouts go slimy faster than almost any other veggie. If they smell sour or musty, chuck them… it's not worth the risk!
- Safety First: Because they love warm, humid growing conditions, they can be prone to bacteria like Salmonella. If you’re cooking for someone pregnant or elderly, a cooked substitute is often a safer bet.
- Low Carb/Keto: While sprouts are already low-carb, some people use them as a "noodle" replacement. If you can't find them, you'll need another bulk-adding veggie.
- Availability: Although they’re often available in larger grocery stores, if you live near smaller ones or you’re far from an Asian grocery store, they can sometimes be tricky to get your hands on!
The 10 Best Bean Sprout Substitutes
Here are my ten best bean sprout substitutes that can work in various recipes. Each substitute has its own unique elements that make it suitable for lots of varied dishes and recipes which I'll highlight in the blog.
1. Napa Cabbage (Chinese Cabbage) or Green cabbage
This is my absolute #1 recommendation for cooked dishes like Pad Thai. It has a high water content and a mild sweetness that mimics sprouts perfectly when sliced thin.
Em’s top tip: to get that bean sprout “snap”, focus on the thick white stems. I like to julienne (slice them into matchsticks) them and toss them into the wok first to get them tender-crisp and then I'll add the leafy parts at the end just to wilt.
- Flavor profile: Very mild, slightly sweet.
- Texture: The white ribs provide a satisfying crunch while the leaves soften beautifully.
- Best uses: Pad Thai, Chow Mein, and Egg Rolls.
- Substitution ratio: 1:1 (finely shredded).
Someone on instagram asked me if they could use cabbage in my viral wagamama pad thai recipe and the answer is, absolutely yes! It takes less than 20 minutes to make and uses lots of readily available ingredients you almost certainly have in your kitchen.
2. Pak Choi Stems (Bok Choy)
I adore pak choi because it’s basically two vegetables in one! While the green leaves are lovely, when it comes to replacing bean sprouts, we are strictly focused on those juicy, pale white stems.
- Flavor profile: Peppery and fresh.
- Texture: Very watery and crisp (the closest match to the "snap" of a sprout.)
- Best uses: Soups like Pho or Ramen and quick stir-fries.
- Substitution ratio: 1:1 (cut stems into thin matchsticks).
I actually swap bean sprouts out for pak choi in my easy wagamama ramen recipe as I love adding a bit of greenery to it and I find that it really levels up the dish more than bean sprouts. My viral marry me chicken ramen is also another great recipe to introduce pak choi, you won’t regret it!
As pak choi works brilliantly as a bean sprout substitute in soups, phos and ramens it’s also an ideal replacement in my thai style pork meatball noodle soup. Not only is it made in one pan, but it's simple to follow, and great for when you're feeling a bit under the weather and need something nourishing and comforting.
3. Enoki Mushrooms
If you want your dish to look like it has sprouts, Enoki is your best friend. They have long, spindly white stems that blend right in with noodles. Once they’re tossed into a bowl of noodles, you can barely tell the difference!
- Flavor profile: Delicate and slightly fruity/umami.
- Texture: Silky and a bit chewy, though they lack the "pop" of a bean sprout.
- Best uses: Clear broths, Ramen, and elegant stir-fries.
- Substitution ratio: 1:1.
Unlike bean sprouts, enoki add a delicate and earthy umami to your dish, which can really deepen the flavor of the sauce. This makes them an incredible addition to my Spicy Coconut Tofu, where they soak up that creamy, spicy broth like a dream.
Em’s top tip: always trim the root block at the bottom and pull the individual strands apart before adding them to your pan so you don’t end up with big clumps of enoki. Oh, and they only need about 60 seconds of heat!
4. Snow Peas (Mangetout) or Sugar Snap Peas
Snow Peas are nutrient-dense gems that add a gorgeous bright green color to your plate. Depending on where you’re shopping, you’ll see these labeled as Mangetout (the French term meaning “eat all”, which I certainly did, growing up in France!) or Snow Peas.
- Flavor profile: Sweet and "green."
- Texture: Firm and crunchy.
- Best uses: Stir-fry or shredded raw in salads.
- Substitution ratio: 1:1 (slice them on a sharp angle into thin strips for the best mouthfeel).
Both Snow Peas and Sugar Snaps work brilliantly as bean sprout substitutes. While Snow Peas are flat and delicate, Sugar Snaps are rounded and "plump", but both have that edible, crunchy pod that mimics the fresh, grassy flavor of a bean sprout.
Bean sprouts are about 90% water, which is why they often "disappear" into a dish. Snow peas and sugar snaps have a much more robust cell structure; when you julienne them, you get a very similar "snap" but with a more satisfying bite that won't lose its "pop" the second it hits a hot broth or a screaming-hot wok.
If you've never tried this swap before, why not toss a handful of julienned snow peas into my Lazy Teriyaki Chicken Stir Fry? It’s the perfect recipe to test out that extra crunch!
5. Jicama
Personally, I think Jicama is a bit of a hidden gem when it comes to bean sprout substitutes! Jicama is a Mexican and Central American root veggie that stays incredibly crunchy even when tossed in sauce. I find it’s a perfect substitute for anyone who loves Asian-inspired salads and rolls but doesn’t like the way bean sprouts can get soggy.
Flavor profile: Like a cross between a potato and a pear (but not sweet!).
- Texture: Extremely crisp and juicy.
- Best uses: Fresh Vietnamese spring rolls or raw slaws.
- Substitution ratio: 1:1 (julienned into matchsticks).
Because it doesn’t soften easily like bean sprouts or potatoes, it’s also a wonderful substitute for celery.
6. Bamboo Shoots
Usually found in cans or jars, bamboo shoots are a staple in Chinese and Thai cooking for a reason…that crunch is unbeatable! And, unlike bean sprouts these little store-cupboard heroes won’t go bad in 48 hours. While they are a different plant entirely, they are actually often nicknamed “bamboo sprouts” because of their similar role in Asian cooking!
If you’re like me and want a reliable crunch on hand at all times, I make sure to always store a can or jar of these guys in the kitchen.
- Flavor profile: Earthy and woody.
- Texture: Firm, dense crunch that holds up to long simmering.
- Best uses: Thai red or green curries and heavy stir-fries.
- Substitution ratio: 1:1.
I personally find bamboo shoots are great additions in vegetable stir fries or in my easy noodle soup.
7. Alfalfa Sprouts
Warning! Only use these as a raw garnish. If you try to toss a handful of alfalfa into a hot wok, they will shrink instantly into something that looks like… well, sad little spider legs. It is not pretty, and it is definitely not a vibe!
Unlike their "beany" cousins, alfalfa sprouts are incredibly light, mild, and slightly grassy. They don't offer a massive watery "snap" like a mung bean, but they add a beautiful, delicate texture that feels a bit more "gourmet."
- Flavor profile: Nutty and fresh.
- Texture: Tiny and delicate.
- Best uses: Topping for a "Safe Food" plate, sandwiches, or as a garnish on cold noodle salads.
- Substitution ratio: 1:1 (garnish only).
Since alfalfa sprouts are strictly "raw only," they are the perfect bean sprout substitute for my Vietnamese Inspired Summer Salad. While mung bean sprouts provide your dishes that big watery crunch, I really find alfalfa adds a lovely, wispy texture that catches all that zesty dressing and ensures every bite is tangled with freshness.
8. Soybean Sprouts (Kongnamul)
No list of bean sprout substitutes is complete without an honorable mention of the bigger, tougher cousin of the mung bean: the Soybean Sprout. While mung bean sprouts are the more delicate option, soybean sprouts are the bulkier version you’ll usually find in Korean grocery stores. Soybean sprouts offer a nutty, savoury broth and a bold, beany depth that actually reminds me a lot of fresh edamame.
- Flavor profile: Strong "beany" and nutty flavor.
- Texture: Much heartier; the yellow heads are quite firm.
- Best uses: Korean soups, stews, and Bibimbap.
- Substitution ratio: 1:1 (but note they MUST be cooked longer to remove the raw "musty" taste).
Maangchi’s Soybean sprout soup is a wonderful recipe if you’re looking for a traditional and popular Korean soup with a delicious savoury broth.
Em’s top tip: Soybean sprouts contain an enzyme that can create a strong "fishy" or "raw" smell if they aren't cooked properly. To keep your kitchen smelling fresh, a good trick is to keep the lid ON for around 3-5 minutes of blanching. Don't peek! Opening the lid halfway through can actually trap that unpleasant raw odor in the sprouts. Keep it shut until that timer goes off.
9. Shredded Carrots and Bell Peppers
I find that sometimes the best substitute is the one already in your fridge. If you don't fancy a trip to the shops, a carrot or a pepper could absolutely do the trick.
While they aren't a direct flavor match, julienned carrots and peppers add that essential bulk and "crunch" back into the dish. They look great on the plate and stop a stir-fry from feeling sparse.
- Flavor profile: Sweet and vibrant.
- Texture: Firm crunch.
- Best uses: Adding bulk and color to Pad Thai.
- Substitution ratio: 1:1 (julienned).
These veggies have a natural sweetness that works really well with the tamarind in my Wagamama-Style Pad Thai. If you use a julienne peeler to get them into thin matchsticks, they’ll cook in the same time it takes to toss the noodles.
10. Watercress
When I want to add a bit of freshness with a slight peppery kick, watercress is a really underrated swap for bean sprouts.
- Flavor profile: Peppery and bright.
- Texture: Tender leaves with crunchy, hollow stems.
- Best uses: Garnishing Pho or tossed into a last-minute stir-fry.
- Substitution ratio: 1:1.
Because it’s a bit peppery, it’s great for cutting through a rich soup. I love using it as a last-minute addition to my Wagamama-Style Ramen or my Thai Style Pork Meatball Noodle Soup.
Em’s top tip: You don't need to be delicate here… use the whole sprig. Just toss it in right at the end so it wilts slightly but keeps that crunch in the stem.
Nutritional Guide: How The Substitutes Compare
If you're curious about which one of our 10 best bean sprout substitutes is either a Vitamin C powerhouse or which has the most protein, I've pulled together this quick breakdown. It’s a handy way to see exactly what you’re getting when you switch things up!
| Ingredient | Calories | Protein | Vitamin C (% DV) | Best For... |
| Mung Bean Sprouts | 30 | 3g | 15% | The classic "snap" |
| Soybean Sprouts | 90-122 | 9-13g | 12% | Protein-heavy meals |
| Snow Peas | 42 | 3.6g | 42-100% | Vitamin-rich crunch |
| Bok Choy Stems | 13 | 1.5g | 75% | Low-cal hydration |
How to Swap Sprouts in Pad Thai, Pho, and Ramen
As you’ve probably realized by now, there are so many different dishes and cuisines where these bean sprout substitutes really shine. But for me, the two real standouts where a good substitute can really come in handy are classic noodle dishes like Pad Thai and comforting soups like Pho or Ramen.
Pad Thai Bean Sprout Substitutes
In Pad Thai, bean sprouts have two jobs: they add volume to the noodles in the wok and provide a fresh, cooling garnish on top.
If you’re skipping the sprouts, I recommend using finely shredded Napa cabbage for the actual cooking as it bulks out the dish without making it heavy. For that fresh finish, I've personally found that a handful of shredded carrots on top works great. A squeeze of extra lime is also really good here; it provides that hit of "freshness" you usually get from the sprouts. Speaking of pad thai... my wagamama pad thai recipe is such a favourite in our house! Give it a go and please let me know how you liked it.
Pho & Ramen Bean Sprout Substitutes
For noodle soups, the challenge is finding a substitute that won't go mushy the second it hits the hot broth.
- For the "Snap": Pak Choi stems are the clear winners here. They stay juicy and crisp even in a steaming bowl of soup.
- For the Look: If you want that classic sprout aesthetic and a bit of an earthy flavor, Enoki mushrooms are the ideal choice. They tangle into the noodles beautifully and hold their shape well.
If you're looking to use a bean sprout swap in a soup dish, look no further than my easy wagamama ramen, my marry me chicken ramen or my seriously comforting thai style pork meatball noodle soup. Hope you enjoy!
How to Grow Sprouts at Home
The other thing I love about bean sprouts is that if you can't buy them fresh, grow them! It takes about 5 days and all you need is a jar and some dried mung beans.
- Soak: Put ¼ cup beans in a jar with water for 8-12 hours.
- Rinse & Drain: Drain the water. Rinse with fresh water and drain again twice a day.
- Go Dark: Keep the jar in a dark cupboard (light makes them bitter).
- Harvest: When they are 2-3 inches long, they’re ready!
For more budget-friendly recipe ideas and creative ingredient swaps like my bean sprouts substitutes list, check out my full cupboard of recipes. Or, take a look at some of my most popular swap blogs below:
- 8 Best Ghee Substitutes for Cooking and Baking
- 12 Best Celery Substitutes For Every Recipe
- 15 Best Substitutes For Greek Yogurt In 2025
- 11 Best Gochugaru Substitutes
- 13 Best Substitutes for Chili Oil
- 15 Best Substitutes For Borlotti Beans
- 20 Best Substitutes For Orzo
FAQs
Yes, but be warned... they are much softer and "wetter" than fresh ones. They work best in things like egg rolls where the texture is hidden, but I wouldn't use them as a raw garnish.
The smell usually comes from bacteria growing in stagnant water. If you’re growing them, make sure they drain completely. If you’ve bought them, store them in a container lined with paper towels to soak up moisture.
They are certainly keto-friendly! They are super low-cal and have about 4g of net carbs per 100g. They are a fantastic way to bulk up meals without adding heavy carbs.
If your sprouts have a sour or musty odor, it’s a sign of bacterial growth. Unlike some veggies that you can just cut the bad bit off, once sprouts smell, they are a safety risk. When in doubt, please chuck them out!
Honestly? I wouldn’t. Because they are 90% water, they turn into mush when they thaw. If you’ve got a surplus, your best bet is to cook them into a stir-fry or soup now and freeze the finished meal instead.
If you're strictly looking for that "snap" in a stir-fry, sliced water chestnuts are a fantastic backup. They don't have the noodle-like shape, but they stay incredibly crunchy even under high heat.
Other Dishes You Might Enjoy
10 Best Bean Sprout Substitutes For Every Recipe
Ingredients
- 10 10 Best Bean Sprout Substitutes For Every Recipe
Instructions
- Browse all of the bean sprout substitutes further up in the blog and pick an alternative you'd like to use.
- Make the chosen dish or create a recipe from the ingredient chosen.
- Serve up with any sides you like and enjoy!
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