Refreshing Vietnamese Noodle Salad Recipe - Forks Over Knives

Ingredients

• ⅓ cup orange juice
• ¼ cup brown rice vinegar
• 3 tablespoons low sodium coconut aminos
• 1 tablespoon finely chopped red onion
• 2 cloves garlic, minced
• 1 tablespoon pure cane sugar
• ½ teaspoon crushed red pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 8 oz. brown rice noodles
• 3 cups cooked black rice
• 1 medium cucumber, quartered lengthwise and cut into ¼-inch slices
• 1 cup matchstick-cut carrots
• 1 cup frozen green peas, thawed
• ½ cup sliced radishes
• ½ cup chopped fresh mint, basil, and/or cilantro
• Orange wedges