Anonymous Fri Oct 07 12:03:43 2005

Ginger Sauce

1/2 cup cholesterol-free egg product or

Egg Substitute

1 (8-ounce) package buckwheat soba

noodles

1 cup frozen green peas

1 cup shredded spinach leaves

GINGER SAUCE

3 tablespoons reduced-sodium soy

sauce

2 tablespoons lemon juice

1 tablespoon vegetable or olive oil

2 teaspoons finely chopped gingerroot

1/8 teaspoon red pepper sauce

1 clove garlic, crushed

Prepare Ginger Sauce as directed below. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium heat. Pour 1/4 cup of the egg product into skillet; rotate skillet to cover bottom. Cook for about 1 minute or until egg product is set. Roll up cooked egg product. Remove from skillet; cool. Repeat with remaining egg product.

Cook noodles as directed on package--except add peas during last 3 minutes of cooking; drain. Finely shred egg rolls. Toss egg, noodles and remaining ingredients until evenly coated. 4 servings

GINGER SAUCE

Mix all ingredients.