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Asparagus and Egg Noodle Bowl

1 pkg. (6 oz.) Chinese egg noodles
2 tsp. vegetable oil
1 cup asparagus pieces, diagonally cut
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, 3–4 minutes. Add mushrooms; stir-fry 1 minute. Add noodles; cook, stirring occasionally, until heated through, 1–2 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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