Step 1

Boil noodles in a large pot of salted water. Set the timer for 2 minutes before they will be done.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Place salad on a platter (or leave in serving bowl), and garnish with the sesame seeds and chopped parsley.

Step 7

Serve immediately or can be made ahead and refrigerated a few hours up to 24 hours.