Ginger Noodles with Sesame Egg Strips
Even though this recipe gets most of its protein from eggs, it's virtually cholesterol free. Only the egg whites are used, thus eliminating the fat and cholesterol that is contained in the yolks.
Makes 4 servings
|6||teaspoons teriyaki sauce, divided|
|3||teaspoons toasted sesame seeds,* divided|
|1||teaspoon dark sesame oil|
|1/2||cup fat-free reduced-sodium chicken broth|
|1||tablespoon minced fresh ginger|
|6||ounces Chinese rice noodles or vermicelli, cooked and well drained|
|1/3||cup sliced green onions|
*To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden.
- Beat together egg whites, 2 teaspoons teriyaki sauce and 1 teaspoon sesame seeds.
- Heat large nonstick skillet over medium heat. Add oil; heat until hot. Pour egg mixture into skillet; cook 1-1/2 to 2 minutes or until bottom of omelet is set. Turn omelet over; cook 30 seconds to 1 minute. Slide out onto plate; cool and cut into 1/2-inch strips.
- Add broth, ginger and remaining 4 teaspoons teriyaki sauce to skillet. Bring to a boil over high heat; reduce heat to medium. Add noodles; heat through. Add omelet strips and onions; heat through. Sprinkle with remaining 2 teaspoons sesame seeds.
|Serving Size:||about 3/4 cup|
|Calories from Fat||19 %|
|Total Fat||2 g|
|Saturated Fat||1 g|
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