2 12-oz. bags of mung bean sprouts
1 cup water
1 tsp. kosher salt
1 hothouse cucumber, julienned/shredded with a mandolin
1 large clove garlic, finely minced
1 scallion, minced
1/2 tsp. kosher salt
2 tsp. sesame oil
1 tbsp. toasted sesame seeds
1-2 fresh red chiles, seeded and thinly sliced
1. Combine 1 cup of water and 1 tsp. of salt in a pan and add in the mung bean sprouts. Cover and bring to a boil over medium high heat then reduce to medium heat and simmer for 3-4 minutes.
2. In the meantime, shred the cucumber and place in a medium bowl. Stir in 1/2 tsp. kosher salt and let sit for 15-20 minutes to extract the water from the cucumber.
3. Pour the bean sprouts into a colander and rinse with cold water; squeeze dry and remove to a large bowl.
4. Squeeze the shredded cucumber dry with your hands and place into the bowl of bean sprouts. Add the minced garlic, minced scallion, 1/2 tsp. kosher salt, 2 tsp. sesame oil, 1 tbsp. toasted sesame seeds and sliced red chiles. Toss all the ingredients together until combined. Can be served right away or else you can refrigerate for up to 1-2 days and serve later.