Yields1 Serving

 456 oz dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
 23 carrots, shredded or julienned
 1 cucumber, sliced
 1 red bell pepper, finely sliced
 ½ bunch cilantro, chopped (or parsley)
  cup olive oil
 3 tbsp apple cider vinegar
 1 tbsp toasted sesame oil
 Zest + juice of 1/2 orange
 1 tsp freshly grated ginger
 1 tsp garlic powder, optional
 ½ tsp salt
 ½ tsp black sesame seeds, optional

1

Place the veggies in a large salad bowl. In a jar, combine olive oil, apple cider vinegar, sesame oil, orange juice and zest, ginger, garlic powder, and salt. Whisk or shake vigorously to combine. Pour the dressing over the veggies and toss to coat well. Allow to marinate for 10 to 15 minutes in the refrigerator.

2

Meanwhile, cook pasta according to directions on package. Drain and chill under cold running water.

3

Arrange chilled cooked noodles in a large shallow plate or bowl. Top with the marinated veggies and toss to combine. Sprinkle with sesame seeds. Serve immediately. Enjoy!

4

You can store dressing in an airtight container in the fridge for up to 1 week.

Notes:
5

Source: eatwell101

Ingredients

 456 oz dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
 23 carrots, shredded or julienned
 1 cucumber, sliced
 1 red bell pepper, finely sliced
 ½ bunch cilantro, chopped (or parsley)
  cup olive oil
 3 tbsp apple cider vinegar
 1 tbsp toasted sesame oil
 Zest + juice of 1/2 orange
 1 tsp freshly grated ginger
 1 tsp garlic powder, optional
 ½ tsp salt
 ½ tsp black sesame seeds, optional

Directions

1

Place the veggies in a large salad bowl. In a jar, combine olive oil, apple cider vinegar, sesame oil, orange juice and zest, ginger, garlic powder, and salt. Whisk or shake vigorously to combine. Pour the dressing over the veggies and toss to coat well. Allow to marinate for 10 to 15 minutes in the refrigerator.

2

Meanwhile, cook pasta according to directions on package. Drain and chill under cold running water.

3

Arrange chilled cooked noodles in a large shallow plate or bowl. Top with the marinated veggies and toss to combine. Sprinkle with sesame seeds. Serve immediately. Enjoy!

4

You can store dressing in an airtight container in the fridge for up to 1 week.

Notes:
5

Source: eatwell101

Asian Noodle Salad with Ginger Vinaigrette