Teriyaki Noodles

So I know it's been a while since I last blogged, but I got inspired by the stuff in my fridge. I bought these precooked noodles last week, and I wasn't quite sure what I'd do with them, even in the end I don't think I used them properly. This dish tasted delicious, but I think the execution would have been easier had my noodles not been all stuck together.

Ingredients

1 bunch asparagus, sliced into 1" pieces on the bias
1 container sliced cremini (baby bella) mushrooms
1 large scallion, thinly sliced
1 package thin precooked asian noodles
1-2 TBSP roasted sesame seeds
2 eggs, beaten

I created a sauce and called it Teriyaki

1/2 cup lite soy sauce
1/4 cup vegetable oil
1-2 tsp toasted sesame oil
1 TBSP honey
1/2 tsp ginger, chopped or grated
2 TBSP sugar
5-6 cloves fresh garlic, minced or grated

Directions

Mix together all sauce ingredients in a bowl. Then pour into a skillet and heat until the sauce bubbles, then let it keep bubbling for a little under a minute. The bubbling is the sugar melting and thickening the sauce and the oil frying the other ingredients bringing out their flavors. Add the white part of the scallion, the mushrooms, and the asparagus and mix to coat the veggies in the sauce. Cover with a pan lid or some foil, or a contraption consisting of both. While the veggies are cooking down (stir them occasionally), prepare the noodles according to the package directions. The poorly translated directions on my package said to add cold water and fry to desired crispness, I sort of fudged it in some semblance of that. Once the veggies cook down and the sauce gets more watery from the moisture in the vegetables being trapped under the cover, remove the cover and add the green part of the scallion. After some of the liquid cooks off, add some (or all if your pan is big enough) of the noodles and mix everything together. Add in the beaten eggs and mix until eggs are cooked, as the eggs cook they will coat the noodles and veggies, you don't want chunks of scrambled eggs. Add sesame seeds and toss with the rest of the pasta. Top each serving with more sesame seeds.