SPICY GREY POUPON Dressing: Cook sugar and water in saucepan until sugar is completely dissolved, stirring frequently. Cool 10 min.
BLEND remaining ingredients in bowl with hand blender. Add sugar water; mix well.
PULSE flour in food processor until aerated. With motor running, gradually add water until smooth dough ball is formed. Divide dough into 8 balls (or into 4 balls for trial recipe). Place each ball in resealable plastic bag; let rest 2 hours.
BRING large pot of lightly salted water to boil. Prepare a bowl of ice water for shocking cooked noodles.
PLACE 1 dough ball on work surface dusted with cornstarch; roll to 20x12-inch rectangle. Cut into 60 (2-inch square) noodles. Repeat with remaining dough.
ADD noodles to boiling water; cook 1 to 2 min. or until they float to surface, stirring frequently. Remove noodles from hot water, then shock in ice water. Drain; spread into single layer on sheet pans to dry.
TOSS mushrooms with soy sauce. Heat large nonstick skillet on high heat. Working in batches, drain mushrooms then sear in hot pan 1 min. on each side. (Do not crowd mushrooms in pan.) Refrigerate until completely cooled. Cut into 1/4-inch-thick slices.
FOR each serving: Combine 1/2 cup Napa cabbage, 12 asparagus pieces, 10 Noodles, 2 Tbsp. onions and 1 Tbsp. each Mushrooms, nuts and cilantro. Add 2 Tbsp. Spicy GREY POUPON Dressing; toss to coat.
PLACE 2 bok choy pieces on chilled serving plate. Top with salad. Garnish with lime wedge.