Asparagus & Egg Noodle Bowl

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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 2 servings

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What You Need

1	pkg. (6 oz.) Chinese egg noodles
2	tsp. vegetable oil
1	cup diagonally cut asparagus pieces (4 oz.)
2	tsp. sesame seeds
1-1/2	cups sliced button mushrooms
3	EGGS
1/4	cup milk

Here’s How

COOK noodles according to package directions; drain.
HEAT oil in large nonstick skillet over medium heat until hot. ADD asparagus and sesame seeds; stir-fry until asparagus is tender, 3 to 4 minutes. ADD mushrooms; stir-fry 1 minute. ADD noodles; cook, stirring occasionally, until heated through, 1 to 2 minutes.
BEAT eggs and milk in small bowl until blended; pour over noodle mixture. As egg mixture begins to set, STIR gently. COOK until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

Video Demonstration

Enjoy

Serve with teriyaki or hoisin sauce.

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Nutrition Information

Per Serving

Excellent Source: protein, folate, choline and iron

Good Source: fiber, vitamin A, vitamin D and calcium

calories: 532
total fat: 18g
saturated fat: 5g
polyunsaturated fat: 6g
monounsaturated fat: 6g
cholesterol: 353mg
sodium: 144mg
carbohydrates: 67g
dietary fiber: 5g
protein: 26g
vitamin A: 946.4IU
vitamin D: 89.5IU
folate: 273.9mcg
calcium: 125.4mg
iron: 6.4mg
choline: 279.2mg

vitamin C: 4.3mg
vitamin E: 3.6IU
trans fat: 0g
sugars: 5g
potassium: 647.0mg
magnesium: 85.1mg
selenium: 98.1mcg
phosphorus: 477.0mg
vitamin B12: 1.1mcg
vitamin K: 24.4mcg
vitamin B6: 0.4mg
copper: 0.6mg
vitamin B1 - thiamin: 1.2mg
manganese: 0.9mg
zinc: 3.5mg
vitamin B2 - riboflavin: 1.1mg
vitamin B3 - niacin: 14.7mg
omega 3: 0.2g
omega 6: 5.6g

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