Pour a little water into a pot and place it on stove over medium heat. Once the water starts boiling, add in the pasta and cook it for 10 to 15 minutes, following the instruction given on the packet.
While the pasting is cooking, peel the two fresh oranges and remove their seeds.
Note: Hold the oranges over a small bowl while removing the seeds in order to catch any juice.
Cut the peeled oranges into segments and set aside with some of the extracted juice in a small bowl.
Grab 6 spring onions and cut them into short thin strips. Pour some cold water in a medium bowl and place the onion strips in it. Set the bowl aside for some time until the onion strips curl well.
Now, move on and prepare the dressing of the salad until you still have a few minutes in the boiling of the pasta. Grab the small amount of orange juice in a small bowl and pour it into a medium bowl. Add in the orange zest and 1 tablespoon of sesame oil. Stir in 1 crushed garlic clove and 1 tablespoon of finely grated fresh ginger. Top the mixture with salt and pepper to taste and whisk the ingredients gently until mixed well. Set it aside until you prepare the pasta.
Remove the pot from the heat. Drain any excessive water out of the pot. Place the pasta in a large salad bowl and pour in the dressing. Mix it gently but thoroughly to mix all the ingredients of the salad and coated them well. Warp the bowl and set aside for a few minutest.
In the mean time, drain the onion strips which are in cold water and place them in colander until dry. Reserve some of the orange strips aside for garnishing purpose and add the remaining to the salad in the large bowl. Add the orange segments, bean sprouts, and toasted sesame seeds to the salad. Lightly toss together all the ingredients to give the salad a finishing touch.
Sprinkle the reserved onion strips all over the salad and place it in refrigerator to chill before serving.