Asparagus & Egg Noodle Bowl

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

    Yields: 2 servings

  • Nutritional Information

    Per Serving

    Calories: 532

    Total Fat: 18 g
    Saturated fat: 5 g
    Polyunsaturated fat: 6 g
    Monounsaturated fat: 6 g

    Cholesterol: 353 mg
    Sodium: 144 mg
    Carbohydrates: 67 g
    Dietary Fiber: 5 g
    Protein: 26 g
    Vitamin A: 946.4 IU
    Vitamin D: 89.5 IU
    Folate: 273.9 mcg
    Calcium: 125.4 mg
    Iron: 6.4 mg
    Choline: 279.2 mg


  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-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.

  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

Serve these flavorful Chinese egg noodles with asparagus for a dinner that’s quicker than take out!