Nutrition per serving may change if servings are adjusted.
¼ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon salad oil
1 tablespoon honey
1 teaspoon sesame oil
4 ounces Chinese egg noodles or fine noodles, broken in half
¾ pound fresh asparagus, trimmed and cut into 2-inch-long pieces, or 1 (10 ounce) package frozen cut asparagus
8 ounces cooked lean pork, cut into thin strips
2 carrots, cut into thin strips
Sesame seeds (optional)
Sliced scallions (optional)
For vinaigrette, combine soy sauce, rice vinegar, salad oil, honey, and sesame oil in a 1-cup screw-top jar. Cover and shake well to mix. Chill for 2 to 24 hours.
Cook noodles according to package directions; drain.
If using fresh asparagus, cook in a covered saucepan in a small amount of boiling, lightly salted water for 4 to 6 minutes or until crisp-tender. (Or, if using frozen asparagus, cook according to package directions.) Drain well.
Combine the noodles, asparagus, pork, and carrot in a large bowl. Cover and chill in the refrigerator for 2 to 24 hours.
To serve, pour the vinaigrette over the salad; toss gently to coat. If desired, sprinkle salad with sesame seeds and scallions.