Soba Noodles with Ginger Sauce
|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)|
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.