5 egg whites
6 tsp. teriyaki sauce, divided
3 tsp. toasted sesame seeds
1 tsp. dark sesame oil
1/2 C. defatted low-sodium chicken broth
1 T. minced fresh ginger
6 oz. uncooked Chinese rice noodles or vermicelli, cooked and well drained
1/3 C. sliced green onions

Beat together egg whites, 2 tsp. teriyaki sauce and 1 tsp. 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 tsp. 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 tsp. sesame seeds.

Yield: 4 servings
Calories: 111
Fat: 2g
Fiber: 1g