Teriyaki Noodles with Asparagus and Lima Beans

I made this for dinner on Monday, from The Food Matters Cookbook.

Teriyaki Noodles with Asparagus and Edamame

2 Tbsp vegetable oil
1 1/2 lb asparagus, [thick woody stems broken off], cut into 2-inch lengths
1/2 cup scallions, chopped
1 Tbsp ginger, minced
1 Tbsp garlic, minced
8 oz any rice, buckwheat (soba) or wheat noodles, preferably whole grain [I used whole wheat spaghetti]
2 cups shelled edamame, fresh or frozen (thaw them while you assemble the dish) [I used frozen baby lima beans, because I couldn't find any edamame at the grocery]
1/4 cup soy sauce
1/4 cup mirin, or 2 Tbsp honey mixed with 2 Tbsp water [I chose the latter]

Cook the noodles, reserving some of the cooking water.
While the water's coming to a boil, heat the oil in a large skillet over high heat.  When hot, add the asparagus and the scallions.  Cook, stirring, for a minute, then stir in the ginger and garlic.  Cook until the asparagus is dry, hot, and beginning to brown and get tender, 5 to 10 minutes; if the noodles aren't done by now, remove pan from heat.

When the noodles are done, and when the asparagus is ready, turn the heat under the asparagus to medium.  Add the noodles, beans, soy sauce, mirin, and ~1/2 cup of the reserved water.  Cook, stirring, until heated through, about five minutes.  Serve hot.