Whisk together all the vinaigrette ingredients in the small bowl, or shake together in a cruet. Set aside.
Bring a pot of water to boil, and add thee noodles. Remove from heat and soak the noodles until soft, about 10 minutes. Drain and cool to room temperature, or refrigerate until ready to eat.
Heat the sunflower oil in the wok, and stir-fry the asparagus and carrots until crisp tender, about 5 minutes. Put the noodles in individual bowls, top with the the asparagus and carrots, and toss with the vinaigrette and chopped cilantro.