Asparagus & Egg Noodle Bowl
- 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
- 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.
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