5 egg whites
\n6 tsp. teriyaki sauce, divided
\n3 tsp. toasted sesame seeds
\n1 tsp. dark sesame oil
\n1\/2 C. defatted low-sodium chicken broth
\n1 T. minced fresh ginger
\n6 oz. uncooked Chinese rice noodles or vermicelli, cooked and well drained
\n1\/3 C. sliced green onions<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 111
\nFat: 2g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n