1poundasparagus spearsgreen beans, broccoli or other seasonal vegetable, trimmed
1/2poundnoodlesspaghetti, soba, etc.
3carrotspeeled and sliced
1-2teaspoonsSriracha sauceor red pepper flakes, to taste
sesame seeds and chopped parsley for garnish
Boil noodles in a large pot of salted water. Set the timer for 2 minutes before they will be done.
While the noodles are cooking, slice the asparagus spears diagonally into 1-inch pieces and place in a bowl or separate cutting board. Trim and slice the carrots and onions, keeping them in another bowl or cutting board.
Make the dressing: Combine the soy sauce, honey, vinegar, ginger, garlic, and Sriracha or red pepper flakes in a small 1-cup measure. Whisk in the sesame and vegetable oils until all ingredients are combined.
Add the asparagus spears to the boiling noodles when the timer goes off, and cook for the remaining 2 minutes. Drain and rinse well with cold water.
Return noodles and asparagus to the pot for mixing (or a serving bowl). Add the carrots and onions and pour the dressing over all. Mix well.
Place salad on a platter (or leave in serving bowl), and garnish with the sesame seeds and chopped parsley.
Serve immediately or can be made ahead and refrigerated a few hours up to 24 hours.