Asparagus & Egg Noodle Bowl

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

    Yields: 2 servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 513

    Total fat: 17 g
    Saturated fat: 5 g
    Polyunsaturated fat: 6 g
    Monounsaturated fat: 5 g

    Cholesterol: 386 mg
    Sodium: 135 mg
    Carbohydrates: 63 g
    Fiber: 5 g
    Sugar: 7 g
    Protein: 26 g
    Vitamin A: 144 mcg
    Vitamin D: 2 mcg
    Folate: 196 mcg
    Choline: 234 mg
    Calcium: 100 mg
    Iron: 5 mg
    Potassium: 454 mg

    This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.


  1. COOK noodles according to package directions; DRAIN.

  2. HEAT oil in large nonstick skillet over medium heat until hot. ADD asparagus and sesame seeds; STIR until asparagus is tender, three to four minutes. ADD mushrooms and continue stirring one minute. ADD noodles, stirring occasionally, until heated through, one to two minutes.

  3. 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.

Insider Info

  • To save time, use frozen asparagus cuts and tips.