I've had them on/in various green salads, on sandwiches, and served on top of thick soups as a garnish ... going back to about 1970 in Austin, TX when I was going to UT.
I've used them - but I never needed a recipe ... I just added them to salads, sandwiches, and as a garnish for thick soups to add nutrition and flavor.
It's not rocket science - it's just bean sprouts. Use them when and where you want.
Actually ... this brings back a fond memory - the night after my freshman chem final, I had a couple of hours before I had to be at work ... had french onion soup, a tuna salad with bean sprouts on rye, and a couple of cups of red zinger tea with honey.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain