Start a pot of water to boil for noodles. Meanwhile, prep your veggies and add to a large bowl.
In a small bowl or measuring cup with a pour spout, add all dressing ingredients and whisk.
Once water is boiling, add noodles and cook for 4 minutes (or for time on package).
Drain noodles into a colander and immediately rinse with cold water.
Shake off excess water of noodles in colander. Using tongs or your hand, add a clump of noodles, one at a time, to the large bowl with veggies and mix. Repeat until all noodles are in the bowl and mixed with the veggies.
Pour dressing over noodles and veggies and mix well. Ensuring that all noodles and veggies are coated.
Top with sesame seeds (if desired) and serve, or cover and chill in fridge until ready to serve.
Video
Notes
Make-Ahead:Prep this salad in advance and store it in the fridge for up to 4 days. Note that after a couple of days the noodles will start to soften. You could also prep the noodles and veggies separately from the dressing and mix just an hour before serving. Substitutions: Noodles: Use any noodles you'd like! We recommend a thicker cut noodle though, something that'll hold up to all of the veggies in this dish. Vermicelli style or a thin rice noodle or angel hair pasta we find to be a little too thin/delicate a noodle for this salad. Whatever you use, be sure to cook per the instructions for the specific noodles.Garlic: 1 teaspoon powdered for 1 tablespoon fresh.Ginger: Use 1 teaspoon powdered for 1 tablespoon fresh.