Preparation

• Bring a 6-quart pot of well-salted water to a boil. Boil the noodles according to package directions until al dente. Rinse with cold water until cool, then drain well, shaking the colander to remove as much water as possible. Toss the noodles with the sesame oil.
• In a small bowl, whisk together the soy sauce, oyster sauce, and sherry.
• Heat the peanut or canola oil and garlic in a 12-inch nonstick skillet over high heat until the garlic sizzles, about 1 minute. Add the asparagus, mushrooms, carrots, and scallion whites. Add 1/2 tsp. salt, and stir frequently until the asparagus is tender and bright green and the mushrooms soften, about 2 minutes. Add the noodles and the scallion greens, reduce the heat to medium, and cook, stirring frequently until the noodles heat through, about 2 minutes. Add the soy sauce mixture, toss, and continue to cook, about 1 minute. Serve, drizzled with the Sriracha, if using.