Asparagus and Egg Noodle Bowl

• From: American Egg Board

Ingredients

• 1 6 oz package Chinese egg noodles

• 2 tsp vegetable oil

• 1 cup diagonally cut asparagus pieces

• 2 tsp sesame seeds

• 1 1/2 cups sliced button mushrooms

• 3 eggs

• 1/4 cup milk

Asparagus and mushrooms add earthy flavor to this noodle-and-egg dish. Serve with teriyaki or hoisin sauce.

Directions

• Cook noodles according to package directions; drain.
• Heat oil in large non-stick 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.