Soba Noodles with Ginger Sauce Recipe
Summary
Ingredients
| Fat free cholesterol free egg product | 1⁄2 Cup (8 tbs) | |
| Soba noodles/Uncooked vermicelli | 8 Ounce (buckwheat) | |
| Frozen sweet peas | 1 Cup (16 tbs) (from 1 pound bag) | |
| Soy sauce | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Chopped ginger root | 2 Teaspoon (chopped finely) | |
| Red pepper sauce | 1⁄8 Teaspoon | |
| Garlic | 1 Clove (5 gm) | |
| Shredded spinach leaves | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 281 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 0.01 mg0%
Sodium 1176 mg49%
Total Carbohydrates 50 g16.7%
Dietary Fiber 1.9 g7.7%
Sugars 2.1 g
Protein 14 g28.1%
Vitamin A 32.5% Vitamin C 21.3%
Calcium 4.2% Iron 14.3%
*Based on a 2000 Calorie diet
Directions
2. Cook noodles as directed on package, adding peas for last 3 minutes of cooking; drain.
3. 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.
Chef
