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Ginger Sauce
1/2 cup cholesterol-free egg product or
Egg Substitute
1 (8-ounce) package buckwheat soba
noodles
1 cup frozen green peas
1 cup shredded spinach leaves
GINGER SAUCE
3 tablespoons reduced-sodium soy
sauce
2 tablespoons lemon juice
1 tablespoon vegetable or olive oil
2 teaspoons finely chopped gingerroot
1/8 teaspoon red pepper sauce
1 clove garlic, crushed
Prepare Ginger Sauce as directed below. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium heat. Pour 1/4 cup of the egg product into skillet; rotate skillet to cover bottom. Cook for about 1 minute or until egg product is set. Roll up cooked egg product. Remove from skillet; cool. Repeat with remaining egg product.
Cook noodles as directed on package--except add peas during last 3 minutes of cooking; drain. Finely shred egg rolls. Toss egg, noodles and remaining ingredients until evenly coated. 4 servings
GINGER SAUCE
Mix all ingredients.
1/2 cup cholesterol-free egg product or
Egg Substitute
1 (8-ounce) package buckwheat soba
noodles
1 cup frozen green peas
1 cup shredded spinach leaves
GINGER SAUCE
3 tablespoons reduced-sodium soy
sauce
2 tablespoons lemon juice
1 tablespoon vegetable or olive oil
2 teaspoons finely chopped gingerroot
1/8 teaspoon red pepper sauce
1 clove garlic, crushed
Prepare Ginger Sauce as directed below. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium heat. Pour 1/4 cup of the egg product into skillet; rotate skillet to cover bottom. Cook for about 1 minute or until egg product is set. Roll up cooked egg product. Remove from skillet; cool. Repeat with remaining egg product.
Cook noodles as directed on package--except add peas during last 3 minutes of cooking; drain. Finely shred egg rolls. Toss egg, noodles and remaining ingredients until evenly coated. 4 servings
GINGER SAUCE
Mix all ingredients.
