Bean Sprout Cucumber Salad

2 cups fresh bean sprouts

2 medium cucumbers

¼ cup soy sauce

2 Tbsp. vinegar

1 Tbsp. sesame oil

1 tsp. sugar

1/8 tsp. dry mustard

hot pepper sauce to taste

1 Tbsp. sesame seed, toasted

Toast sesame seeds put them into an ungreased 10 inch skillet and stir them over medium high heat for about 5 to 10 minutes or until they are lightly browned and fragrant.  Cook bean sprouts in boiling salted water for about 2 minutes, drain.  Chill.  Run fork on outside of unpeeled cucumber and slice very thin.  Arrange cucumbers and bean sprouts on serving plate.  In small bowl combine soy sauce, vinegar, sesame oil, sugar, dry mustard, and hot pepper sauce.  Mix well.  Drizzle over vegetables.  Sprinkle toasted sesame seeds over entire plate.