Serves 2; can be doubled.
For the sauce (quantities approximate):
2 Tbsp reduced-sodium soy sauce
1-1/2 Tbsp hoisin sauce
1 tsp sriracha or other hot chili sauce (more or less, to taste)
1 tsp agave nectar
1 tsp fresh lime juice
2 bundles (approximately 6 ounces) soba noodles, prepared according to package directions, rinsed under cold water and drained
2 Tbsp canola oil
1/2 lb fresh asparagus, woody parts of stems removed, tender part cut into 1-inch lengths
2 scallions, thinly sliced
1/2 small red bell pepper, cut into 1-inch lengths
1/2 cup peanuts, dry-roasted and unsalted, roughly chopped
In a small bowl, combine sauce ingredients; adjust to taste with more agave or lime, and set aside (can be made days ahead of time, and stored in the refrigerator in a glass jar with a tight-fitting lid).
Place the soba in a mixing bowl.
In a wok or skillet, heat the oil. Stir-fry asparagus, scallions, and bell pepper until vegetables are crisp-tender, 2-3 minutes. Add the vegetables to the soba. Pour in the sauce, and stir well to combine. Transfer to individual serving bowls, and top with chopped peanuts. Serve at room temperature or cold.