Bean Sprout "Spaghetti"

    The most fun thing about cooking, for me, is making the recipe my own. I borrowed the idea for bean sprout "noodles" from a whole30 recipe group. However, the sauce is my own creation. 

     I found enoki mushrooms at my local supermarket. While I don't normally eat mushrooms, these were so cute and resembled noodles also, so I decided to give them a try. I'm glad I did! The have zero flavor. It's sort of like chewing soft puffy air. I think this will allow them to take most flavors nicely. 

      The sauce is one I normally make as a quick sauce. Kirkland brand tomato sauce comes pre-seasoned which is nice if your in a hurry. I just use what I have on hand. However, I always add more seasonings anyway. 

     My family apprehensively approached the fork with crinkled noses. They were pleasantly surprised to discover they loved it! I got 3 thumbs up! I only sautéed the sprouts for 5 minutes and I was pleased with the crunchy texture. Better yet, the bean sprouts do not leave the same heavy, too full feeling I get from wheat noodles. My husband prefers his bean spouts raw, but he does like the sauce. 

     This recipes only takes about 20 minutes and I started with frozen venison. Additionally, since this recipe has so many vegetables you really don't need a side dish. 

If you would like to share my recipe please do not copy and paste. Instead share a link to my blog! Thanks so much. 

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Bean Sprout "Spaghetti"  

Prep time: 5 minutes

Cook time: 20 minutes

Recipe:

1lb ground meat (or alt)

1-2lbs raw bean sprouts

1 3.5oz package Enoki mushrooms

2  15oz jars tomato sauce

2-4T Olive oil

2T Butter 

Optional Seasonings

    Steak Seasoning or S&P to taste

    2T Spaghetti or Italian seasoning

    1T Granular kelp

    Parmigiano-Reggiano to taste 

*I'm not endorsing these brands, it's just what I prefer to use*

Directions:

1. Sauté bean sprouts in olive oil (or 

     butter ) for 5-7 minutes.

      [Defrost meat if necessary] 

     remove sprouts to large bowl. 

2.  In the same pan Season and  

      Brown meat. I used venison this         

     time. When I use very lean meats 

     like this I always use olive oil to 

     help it mince up better. 

3.  Spread the meat to the outside of  

     the pan. Add 2T butter and 

     mushrooms. Sauté 2 minutes.

4.  Add tomato sauce and

      seasonings, stir well and heat 

      until you see steam. 

5.  Spoon sauce over sprouts, 

     sprinkle with Parmigiano-

     Reggiano and Serve. 

I did not use Parmigiano-Reggiano this time and I thought it was delicious without it.