How to Make It
Whisk together first 8 ingredients in a large bowl. Add carrot ribbons to mixture; toss to coat. Set aside.
Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
Add noodles to boiling water; cook until al dente, 5 to 6 minutes. Drain and rinse with cold water. Add to bowl; toss well. Sprinkle with basil.