In a small pot, cook bean sprouts in boiling water for 3 minutes. Rinse under cold water and drain. Cut bitter melon into lengthwise halves and remove seeds; slice thinly crosswise. Sprinkle bitter melon with salt; mix well. Rinse with cold water; drain well. In a medium bowl, dissolve dashinomoto in hot water; cool. Stir in remaining ingredients. Mix sauce with bean sprouts and bitter melon. Chill. Serves 6.
Approximate Nutrient Analysis per serving:
90 calories, 4.5 g fat, 1 g saturated fat, 0 mg cholesterol, 550 mg sodium, 11 g carbohydrate, 2 g fiber, 7 g sugar, 4 g protein