Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
While the pasta is cooking, peel the oranges, removing all the pith. Holding the oranges over a bowl to catch any juice, cut out the segments from their surrounding membrane. Set the segments aside and reserve the juice in the bowl.
Place the spring onion strips in a bowl of cold water and set them aside until they curl.
To make the dressing, add the orange zest and juice to the juices reserved from segmenting the oranges. Add the sesame oil, soy sauce, garlic, grated fresh ginger and seasoning to taste. Whisk lightly to mix.
Drain the pasta and add to the dressing. Mix well, then cover and set aside to cool.
When ready to serve, thoroughly drain the spring onions; reserve a few for garnish and add the remainder to the salad together with the orange segments, bean sprouts and toasted sesame seeds. Gently toss the ingredients together, then serve the salad immediately, sprinkled with the reserved spring onions.