Prepare the sauce:

1. Place miso into a small bowl. Add tamari and mix until you get a smooth paste. Add the rest of the ingredients and stir. Set aside.

Prepare the vegetables while heating a large pot of water to boil: (4-6 quarts)

2. Cut asparagus into 2 ½” pieces.
3. Julienne the carrots with a julienne peeler, or slice them into thin ribbons with a vegetable peeler.
4. Rinse the peas in hot water and drain (tap water is fine).
5. Mince the garlic, grate the ginger.
6. Slice the scallions and chop the cilantro.

Cook the Noodles

7. Once your water is boiling rapidly, add soba and use tongs to spread out. Cook for 3 ½ minutes. Keep stirring with the tongs.
8. Immediately drain soba and transfer to a bowl with cold water to stop the cooking.
9. Drain again and put in bowl of fresh cold water while cooking the vegetables.

Stir fry the Vegetables.

10. Heat oil over medium-high heat in a wok or large saute pan.  Once the oil is very hot, almost smoking, add the asparagus and a sprinkle of salt and stir fry 2-3 minutes while stirring.
11. Add garlic, ginger and white parts of the scallions. Stir fry for 30 seconds
12. Add carrot and stir fry for 1-2 minutes until vegetables are just tender but still crisp.
13. Drain the noodles. Add the sauce and noodles to the vegetables. Toss together 1-2 minutes letting it thoroughly heat through.
14. Sprinkle with sliced green scallions and cilantro.
15. Serve with a squeeze of lime and toasted sesame seed (optional).