In a large saucepan, bring water to a boil over high heat.
Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes or until crisp-tender.
Pour bean sprouts into a colander, rinse with cold water, drain well, and place in a large bowl.
In a small bowl, combine the remaining ingredients and stir to dissolve sugar.
Pour the dressing over the bean sprouts, toss well, and serve.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this refreshing and crunchy bean sprout salad with a light and zesty white wine such as a Pinot Grigio or a Sauvignon Blanc. The bright acidity of the wine will complement the freshness of the salad, creating a delightful contrast on your palate.