1- Trim the peppers, core and seed, wash, dry and cut into strips. Wash the bean sprouts in plenty of cold water, drain and dry gently with a cloth. Mix the vinegar with a pinch of salt and the soy sauce in a bowl, add oil and beat with a fork until the sauce has blended together well.
2- Drain the liquid from the crabmeat and flake with a fork. Place the bean sprouts in a bowl, add the strips of red and green pepper, the crabmeat, add half the previously prepared oil and vinegar sauce and mix the ingredients gently together.
3- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”; drain, pour into a bowl with cold water, leave to cool, drain once again onto a clean cloth and dry a little.
4- Put the pasta in a bowl, add the remaining oil and vinegar sauce, add the bean sprout, pepper and crabmeat mixture and mix together; serve the pasta salad cold.