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    You are in: Home / Recipes / Mushrooms, Asparagus and Shrimp over Egg Noodles Recipe
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    Mushrooms, Asparagus and Shrimp over Egg Noodles

    Mushrooms, Asparagus and Shrimp over Egg Noodles. Photo by BrittanyS

    1/1 Photo of Mushrooms, Asparagus and Shrimp over Egg Noodles

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    BrittanyS's Note:

    Another fabulous "Mushroom Monday" recipe. This one comes together quickly in under 30 minutes. There are so many ways to customize this recipes, that if you don't have/like an ingredient, just substitute something you do have/like. I love black pepper, and added a lot to this recipe, use as much as you and your family like.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
    2. 2
      Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
    3. 3
      Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
    4. 4
      Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
    5. 5
      Add mushroom mixture to noodles and toss to blend. Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Mushrooms, Asparagus and Shrimp over Egg Noodles

    Serving Size: 1 (378 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 517.9
     
    Calories from Fat 108
    20%
    Total Fat 12.0 g
    18%
    Saturated Fat 1.8 g
    9%
    Cholesterol 237.5 mg
    79%
    Sodium 224.3 mg
    9%
    Total Carbohydrate 69.6 g
    23%
    Dietary Fiber 5.3 g
    21%
    Sugars 5.5 g
    22%
    Protein 33.5 g
    67%

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