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  • 1 cup dried shiitake or Chinese black mushrooms (1 ounce)
  • 1 cup boiling water
  • 6 ounces dried udon noodles
  • 2 egg whites
  • 1 egg
  • 2 teaspoons cooking oil
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons finely chopped fresh ginger
  • 1/2 teaspoon crushed red pepper (optional)
  • 3 cloves garlic, minced
  • 2 cups sugar snap peas or pea pods, halved
  • 1 red sweet pepper, cut into thin bite-size strips
  • 1/4 cup light teriyaki sauce
In a small bowl combine mushrooms and the 1 cup boiling water. Cover and let stand for 20 minutes. Drain mushrooms, reserving 1/2 cup liquid. Chop mushrooms and set aside. Meanwhile, in a large saucepan cook noodles in additional boiling water for 5 minutes; drain. Return noodles to saucepan; cover and keep warm.
For egg strips, combine egg whites and whole egg. In a 10-inch nonstick skillet heat 1 teaspoon of the cooking oil and 1 teaspoon of the sesame oil over medium heat. Pour egg mixture into skillet. Lift and tilt the skillet to form a thin layer of egg on the bottom. Cook, without stirring, for 2 to 3 minutes or just until set. Slide out onto a cutting board; cool slightly. Cut into 2x1/2-inch strips; set aside.
In the same skillet heat the remaining 1 teaspoon cooking oil and the remaining 1 teaspoon sesame oil over medium-high heat. Add mushrooms, ginger, crushed red pepper (if desired), and garlic. Cook and stir for 1 minute. Add snap peas and sweet pepper; cook and stir for 2 minutes more. Add the reserved mushroom liquid and the teriyaki sauce. Bring to boiling. Boil gently, uncovered, for 3 minutes.
Add the egg strips and vegetable mixture to cooked noodles; toss gently to combine. Serve immediately. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 293, Fat, total (g) 7, chol. (mg) 53, sat. fat (g) 1, carb. (g) 45, fiber (g) 5, sugar (g) 1, pro. (g) 12, vit. A (RE) 0, vit. A (IU) 1749.25, vit. C (mg) 65.54, sodium (mg) 434, Potassium (mg) 318, calcium (mg) 50.48, iron (mg) 3.06, Vegetables () 1, Starch () 2.5, Lean Meat () 0.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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