Rinse the spinach well to remove any trace of soil or sand. Do the same with the mung bean sprouts. Drain.
Fill a medium sized pot with water. Bring to a rolling boil.
Half fill two bowls with water and drop in a generous amount of ice.
Drop the spinach into the boiling water, pushing down to submerge all of it. Cook for two minutes or just until wilted. Scoop out, with a kitchen spider, let the water drip off and plunge in the first bowl of icy water.
Bring the water in the pot to boiling point once more. Drop in the mung bean sprouts and cook for half a minute. Scoop out, allow the excess water to drip off and plunge in the second bowl of icy water.
Drain the spinach. Squeeze with your hands to remove as much water as you can. Roughly chop.
Drain the mung bean sprouts.
In a large bowl, mix all the ingredients for the dressing. Add the spinach and mung bean sprouts. Toss gently and serve.