Fast and Easy to Cook recipe-Canned Campbell cream of mushroom soup with asparagus with instant noodles

Ingredients

1 packet of instant mee or udon
3 stalks of fat asparagus
5-6 pcs of shitake mushroom
1 can of campbell cream of mushroom soup 

Step 1
Wash the mushroom clean , take off the stem and diced it.

Step 2
Peel the first layer of the asparagus and sliced it ,

Step 3
Boil and cooked the instant noodles and drain it dry.

Step 4 
Heat  up the can of cream of mushroom and throw in the ingredients of mushroom and asparagus. After about 10 mins, throw in the instant noodles and cook for about 1 min. Add a dash of ground black pepper if you want to.