Ingredients

• 6 ounces instant ramen noodles
• 1 tablespoon sesame oil
• 4 ounces mushrooms
• 2 teaspoons rice vinegar
• 1 teaspoon low sodium soy sauce
• 6 spearss asparagus spears
• 2 tablespoons unsalted butter
• 1 tablespoon miso paste
• chopped scallions
• sesame seeds

Instructions

1. 1 Bring a pot of water to a boil, and add ramen, breaking up noodles if desired. Cook until tender, about 3 minutes, or according to package directions. Drain and set aside.
2. 2 Heat sesame oil in a large skillet over medium heat, Add sliced mushrooms. Cook 4 minutes.
3. 3 Add rice vinegar and soy sauce. Cook 4 minutes.
4. 4 Add asparagus and cook 1 minute. Stir in butter and miso paste. Cook 1 minute more. Turn heat off.
5. 5 Stir in drained noodles. Ladle into serving dishes and garnish with scallions and sesame seeds.

Nutrition per serving