In a dry non-stick skillet, place the sesame seeds and cook over low heat for 2-3 minutes or until fragrant and lightly toasted. Remove from the pan and set aside. In a large bowl, place the Chinese cabbage, mung bean sprouts, snow peas, carrot, yellow pepper, zucchini, radishes, sprouted beans, and green onions, and toss well to combine. In a small bowl, combine the reserved toasted sesame seeds, orange juice, olive oil, toasted sesame oil, and vinegar, and whisk well to combine. Add the crispy brown rice noodles to the salad, pour the dressing over the top, and toss gently to evenly coat the salad with the dressing. Transfer to a large bowl for service.

Serves 6-8