Ingredients
1/2
cup fat-free cholesterol-free egg product
1
package (8 oz) soba (buckwheat) noodles or uncooked vermicelli
1
cup frozen sweet peas
3
tablespoons soy sauce
2
tablespoons lemon juice
1
tablespoon vegetable oil
2
teaspoons finely chopped gingerroot
1/8
teaspoon red pepper sauce
1
clove garlic
1
cup shredded spinach leaves
Preparation
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.
Cook noodles as directed on package, adding peas for last 3 minutes of cooking; drain.
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.
