Bring a medium pot of water to a boil and add noodles. Cook 2-3 minutes, until tender. Drain noodles and rinse with cold water.
In a medium bowl, combine asparagus, ginger, and half the sesame oil. toss to coat and season with salt and pepper, to taste.
In a separate bowl, combine the cucumber with white parts of the onions and remaining sesame oil. Toss to coat and season with salt and pepper, to taste.
In a large bowl, combine miring and pins sauce. Add the cooked noodles and toss to coat.
To serve, divide noodles into two pasta bowls. Top with asparagus and cucumber mixtures, green parts of the onions, and Togarashi spice blend.