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 Vegetable, Egg and Noodle Stir-Fry
(Yasai, Tamago to Soba)

1 package (6 oz.) uncooked chow mein stir-fry noodles (soba noodles)
2 tsp. cooking oil
1 cup diagonally sliced asparagus spears (about 4 oz.)
2 tsp. sesame seeds
1-1/2 cups trimmed enoki or trimmed and sliced oyster mushrooms (about 3.5 oz. package)
3 eggs
1/4 cup skim or low-fat milk
Stir-fry, teriyaki or hoisin sauce, optional

   Cook noodles according to package directions. Drain. Rinse with cold water and drain well. Set aside. In 10- to 12-inch omelet pan, skillet, or wok over medium heat, heat oil until just hot enough to sizzle a drop of water. Add asparagus and seeds. Cook, stirring occasionally, until asparagus is tender, about 3 to 4 minutes. Add mushrooms. Cook, stirring occasionally, until mushrooms are lightly browned, about 1 minute. Add reserved noodles. Cook, stirring occasionally, until noodles are heated through, about 1 to 2 minutes. In small bowl, beat together eggs and milk until blended. Pour over asparagus/noodle mixture. As egg mixture begins to set, gently stir. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Serve topped with sauce, if desired.

   Microwave: On range-top, cook noodles according to package directions. Drain. Rinse with cold water and drain well. Set aside. In pie plate, stir together oil, asparagus and sesame seeds. Cover with plastic wrap. Cook on full power until asparagus is tender, about 2 minutes. Add mushrooms. Cover. Cook on full power until slightly soft, about 30 seconds. In small bowl, beat together eggs and milk until blended. Pour over asparagus mixture. Cook on full power, uncovered, 1 minute. Stir. Cook on full power, stirring every 30 seconds, until almost set, about 1-1/2 minutes. If necessary, let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. Stir into reserved noodles. Serve topped with sauce, if desired. Makes 3 servings.

 

 

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