Ingredients:
2 cups Eggcel™
6 teaspoons teriyaki sauce, divided
3 teaspoons toasted sesame seeds
1 teaspoon dark sesame oil
1⁄2 cup fat-free reduced-sodium chicken broth
1 tablespoon minced fresh ginger
6 ounces vermicelli, cooked and well drained
1/3 cup sliced onions
 
Preparation:
1. Beat together EggcelTM, 2 teaspoons teriyaki sauce and 1 teaspoon sesame seeds.
2. Heat large nonstick pan over medium heat. Add oil; heat until hot. Pour egg mixture into skillet; cook 1-1/2 to 2 minutes or until bottom of omelette is set.
3. Turn omelette over; cook 30 seconds to 1 minute. Slide out onto plate; cool and cut into 1/2-inch strips.
5. Add broth, ginger and remaining 4 teaspoons teriyaki sauce to skillet. Bring to a boil over high heat; reduce heat to medium. Add vermicelli; heat through.
6. Add egg white strips and onions; heat through. Sprinkle with remaining 2 teaspoons sesame seeds.
 
Makes 4 servings
 
Nutritional Information:
Serving Size: about 3/4 cup
Fibre    <1 g
Carbohydrate  16 g
Saturated Fat  1 g
Total Fat   2 g
Calories from Fat  19 %
Calories   111
Protein   15 g
Sodium   226 mg