COOK noodles according to package directions; DRAIN.
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.
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.
INGREDIENTS
large EGGS
3
Chinese egg noodles (6 oz.)
1 pkg.
vegetable oil
2 tsp.
asparagus pieces, diagonally cut (4 oz.)
1 cup
sesame seeds
2 tsp.
mushrooms, sliced
1 1/2 cups
milk
1/4 cup
tips
To save time, use frozen asparagus cuts and tips.
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.
American Egg Board
