- Cook the rice noodles according to directions on the packet. Drain and set aside.
- Prepare the vegetable ingredients as directed.
- In a glass jar combine the sesame oil, soy or tamari, rice vinegar, lemon juice and salt and pepper. Shake well.
- On a serving plate or a large bowl, toss the salad ingredients with the noodles along with the salad dressing. (The noodles can still be warm if you prefer.)
- Garnish with the black and white sesame seeds and serve.