Beat together egg whites, 2 teaspoons teriyaki sauce and 1 teaspoon 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 teaspoons 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 teaspoons sesame seeds.

Contributor's note: *To toast sesame seeds, spread seeds in small skillet. Shake skillet over
medium heat 2 minutes or until seeds begin to pop and turn golden.
Even though this recipe gets most of its protein from eggs, it's virtually cholesterol free. Only the egg whites are used, thus eliminating the fat
and cholesterol that is contained in the yolks.

Nutrients per Serving:
Calories 111
% calories from fat 19%
Total Fat 2 g
Sat. Fat 1 g
Protein 7 g
Carbohydrates 16 g
Cholesterol 0 mg
Sodium 226 mg
Dietary Fiber 1 g

Dietary exchanges:
1 Starch
1/2 Meat
1/2 Fat