Add enough water to a pot to cover the bean sprouts; the bean sprouts will be added later.
Bring the pot of water to a full boil.
In the meantime, wash the bean sprouts very well by transferring them to a large bowl and filling the bowl with cold water.
Vigorously swish the sprouts with your hands to rinse them well; drain off the water and repeat; do this until the water runs completely clear.
Once the pot of water is boiling, add the bean sprouts to the pot; blanch for 1 minute.
Remove the bean sprouts from the boiling water immediately and immerse them in a bowl of cold ice water; cool the blanched bean sprouts completely and drain well.
Next, in a large mixing bowl, whisk together the soy sauce, sesame oil, sesame seeds, garlic and green onions.
Add the bean sprouts and toss to coat.
For maximum flavor, cover and refrigerate for one hour before serving; this allows the flavors time to come together and, in my opinion, this side salad is best served chilled.
