
Asparagus & Egg Noodle Bowl

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.
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
|
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.
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 |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.