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Soba Noodles With Ginger Sauce

Falicia's picture
A great way to get your greens! This gingery dish just might help you get back into those jeans!
Ingredients
  Fat free cholesterol free egg product 1⁄2 Cup (8 tbs)
  Soba noodles/Uncooked vermicelli 8 Ounce (buckwheat)
  Frozen sweet peas 1 Cup (16 tbs) (from 1 pound bag)
  Soy sauce 3 Tablespoon
  Lemon juice 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Chopped ginger root 2 Teaspoon (chopped finely)
  Red pepper sauce 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm)
  Shredded spinach leaves 1 Cup (16 tbs)
Directions

1. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pour 1/4 cup of the egg product into skillet; rotate skillet to cover bottom. Cook about 1 minute or until egg product is set. Roll up cooked egg; remove from skillet and cool. Repeat with remaining egg product.
2. Cook noodles as directed on package, adding peas for last 3 minutes of cooking; drain.
3. In large bowl, mix soy sauce, lemon juice, oil, gingerroot, pepper sauce and garlic clove until well blended. Finely shred egg rolls. Add shredded egg rolls, noodles, peas and spinach to mixture in bowl; stir gently until evenly coated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Taste: 
Savory
Feel: 
Smooth
Method: 
Stir Fried
Dish: 
Noodle
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg, Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 4.2 (6 votes)