Whisk together Toasted Sesame Oil (2 tablespoon), Reduced Sodium Soy Sauce (2 tablespoon), Rice Vinegar (1 tablespoon), Brown Sugar (1 teaspoon), Chinese Hot Mustard (1 teaspoon), Fresh Ginger (1 teaspoon), Kosher Salt (1/2 teaspoon), and Garlic (1 clove) in a large bowl.
Add Purple Carrot (2) to the mixture and toss to coat. Set aside.
Bring a large pot of water to a boil. Add Snow Peas (8 ounce) and Asparagus (8 ounce). Cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander and rinse immediately with cold water until cool. Add snow peas and asparagus to carrot mixture.
Add the Soba Noodles (8 ounce) to the boiling water and cook until al dente, 5 to 6 minutes. Drain and rinse immediately with cold water. Add to the bowl with the vegetable mixture. Toss well.
Sprinkle with Fresh Basil (1/4 cup) and serve!