8 oz fresh noodles2 oz mung bean sprouts4 oz fresh spinach2 tbsp olive oil½ salt1 tbsp walnuts For the dressing: 2 tbsp low- sodium soy sauce1 tbsp vinegar1 tbsp sugar1 tbsp sesame oil1 tbsp chopped green onion1 tsp roasted sesame seed1 tsp Sesame Seasoning Vinegar1 tsp ground peanut1 tbsp minced garlic1 tsp minced ginger1 tsp ground Sichuan peppercorn1 tbsp chili with oil
Bring half a medium pot of water to a boil. Add ½ tbsp oil and salt to the water - this will help to keep the spinach green. Blanche the spinach in the boiling water for 1 - 2 minutes. Transfer the spinach in a colander, let cool.
Take off all the roots from the bean sprouts and blanche the bean sprouts in the boiling water for 1 minute. Transfer the bean sprouts into a colander, let cool.
Add the noodles in the boiling water, and cook for 2 minutes. Transfer to a colander, rinse with cold water and drain the water. Add 1½ olive oil to the noodles, and then mix evenly. Let cool.
In a large mixing bowl, add bean sprouts, spinach, cold noodles and the dressing. Mix it evenly. Serve garnished with diced walnuts and green onion top.