Step 1

Cook the noodles according to the package instructions, rinse with cold water, drain well and set aside. You can mix some oil in the noodles to prevent them from sticking.

Step 2

Combine the ginger, teriyaki sauce, rice vinegar, sesame oil and honey or sugar in a bowl and set aside.

Step 3

Heat a wok or a large fry pan on medium high heat with oil. Stir fry the asparagus and the white and light green parts of the scallions until they’re tender-crisp. Mix in the reserved sauce and continue to cook until the sauce bubbles and reduces a tiny bit. Stir in the reserved noodles and warm through. Drizzle a little more sesame oil on top and mix. Serve with sesame seeds, the reserved green parts of the scallions and sriracha sauce. Enjoy!