In a medium bowl, combine the soy sauce, rice vinegar, honey, garlic, and ginger until smooth.

In a small bowl, combine cornstarch and water until the cornstarch is dissolved.

In a medium saucepan, cook noodles according to package directions. Drain.

Meanwhile, place asparagus in a large skillet with just enough water to cover the bottom. Bring to a boil over medium-high heat. Then cover and lower heat to medium. Cook until crisp-tender, about 5 minutes. Remove from heat and drain.

In same skillet over medium-high heat, add 1 Tbsp oil. Sauté pork until browned on all sides. Remove and keep warm.

Add remaining oil to skillet and sauté onion and peppers about 2 minutes. Add asparagus and carrots. Sauté to heat through.

Add sauce and cornstarch mixture and bring to a boil, stirring constantly until thickened slightly.

Add noodles and toss to combine and heat through.