INGREDIENTS
5
egg whites
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.
PREPARATION:
- 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.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
about 3/4 cup
Fiber
<1 g
Carbohydrate
16 g
Saturated Fat
1 g
Total Fat
2 g
Calories from Fat
19 %
Calories
111
Protein
7 g
Sodium
226 mg
DIETARY EXCHANGE:
Meat
1/2
Starch
1
Fat
1/2
