Needs More Mung (Soybean and Smoked Turkey Salad)

I finally made it through 3 sets of the conditioning workout that I'm trying to do in between regular workout days. (With the help of judicious pauses, and cheating on the Bosu ball push-ups, but at least I finished.)

For dinner, since I had to work my way through that two-pound bag of soy bean sprouts (not mung bean sprouts as I'd originally thought), I did a bean sprout salad, starting with a recipe from the Chowhound topic and modifying it along the way based on what I had on hand:

1. Cover and microwave soy bean sprouts for 3 minutes (Or 3:33 if you're particularly lazy. Which I was.)
2. Rinse under cold water, and drain.
3. Add in splash of soy sauce, two splashes of vinegar, sprinkle of sugar, half a takeout container of hot salsa from Baja Fresh, a few pinches of cilantro (also from Baja Fresh), and a few drips of olive oil.
   
4. Shred a few slices of smoked turkey and add it in.
5. Spice to taste -- in this case I used, cayenne, garlic powder, chili powder, onion flakes, cumin, curry, black pepper, red pepper, and the spice flavoring from Shin Ramyun ramen (which I save in a container from the packets, since using a full packet in the soup is too hot for me).
6. Toss, shake and serve.

It was pretty good -- crunchy, spicy, with lots of fiber and protein. (The vegetarian version works, too, but I wanted the extra suffering.)

I didn't realize that soy beans were comparatively high in fat (the package says 8 grams of fat in an 85 gram -- 3 ounce -- serving), though maybe I will switch to those mung bean sprouts.

Tags: bean sprouts, soy beans