From the kitchen of One Perfect Bite...We are having a heat wave, and meals that seemed like great ideas several days ago, now seem heavy and unappealing. I had a ton, actually it's more like three pounds, of asparagus sitting in the refrigerator, and I thought I could use it in a few lighter entrees that would be more appropriates on these steamy days. While the Google search engine and I are not always on speaking terms, it sent some new asparagus recipes my way, and I spent the later part of the afternoon experimenting with my bounty. I want to share a couple of the keepers with you this week. Tonight's feature came from the Incredible Egg site, which you can find here. The recipe is for Chinese noodle bowls that contain asparagus, mushrooms and eggs. The eggs are handled in the same way as those that are used to make Spaghetti Carbonara, but this dish is more mildly flavored. The noodles are quite nice and perfect for warm weather or asparagus season. While I think you will enjoy them, I do not want to mislead you. This is not an Asian noodle recipe. It's for an all-American dish that happens to use Chinese noodles and sesame seeds. It has several things going for it, among which is the speed with which it can be prepared. The recipe is also scaled to feed two or three people, depending on how hungry they are, so it would make a great addition to the recipe collections of those who are now cooking for two. I know many of you have carnivores at the table, and, if you wish, chicken or pork can be added to the ingredients without changing the basic nature of the dish. The bowls can be on the table in less than 30 minutes, and as Martha use to say, "That's a good thing." Here is how the bowls are made.
Chinese Noodle Bowls with Asparagus, Mushrooms and Eggs...from the kitchen of One Perfect Bite courtesy of The Incredible Egg
1 package (6-oz.) Chinese egg noodles
3 teaspoons vegetable oil, divided use
1 cup diagonally cut asparagus pieces (4-oz.)
2 teaspoons sesame seeds
1-1/2 cups sliced button mushrooms
1/4 cup milk
1) Cook noodles according to package directions. Drain and toss with 1 teaspoon oil to prevent clumping. Set aside.
2) Heat remaining 2 teaspoons 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 and stir-fry 1 minute. Finally add noodles and 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. Season to taste with salt and pepper. Serve hot. Yield 2 to 3 servings.
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