Bring a large pot of water to a vigorous boil. You want a rolling boil; this helps to blanch the bean sprouts quickly. Once you're ready, toss in the mung bean sprouts, making sure they’re all submerged. Stir gently with a wooden spoon to ensure even cooking.

Keep an eye on the sprouts; one minute is all they need. This quick blanch will soften them slightly while keeping that all-important crunch. Once time is up, strain the sprouts using a colander and immediately rinse them with cold water. This stops the cooking process. Shake them under the water to dislodge any skins, letting them fall into the bowl below.

Transfer the rinsed bean sprouts to a basket or a clean colander to let them drain thoroughly. You want to eliminate excess moisture, as it can dilute the flavors of the dressing.

In a mixing bowl, combine the minced garlic, chopped green onions, fish sauce, kosher salt, toasted sesame oil, lime zest, and red pepper flakes. This mixture brings together the savory, nutty, and zesty elements that will coat your sprouts beautifully.

Add the drained bean sprouts to the bowl with the dressing. Using clean hands or two forks, gently toss everything together until the sprouts are evenly coated. This will ensure every bite is flavorful! Transfer the seasoned bean sprouts to a serving bowl. You can serve them warm or let them chill in the fridge for a refreshing cold side.