Ingredients
2 packages (3 ounces each) ramen noodles1/2 cup thinly sliced celery2 teaspoons canola oil1 package (8 ounces) sliced fresh mushrooms4 tablespoons green onions, thinly sliced, divided2 tablespoons minced fresh gingerroot3 eggs6 egg whites1 teaspoon sesame oil1/2 teaspoon sugar1/2 teaspoon salt2 tablespoons reduced-sodium soy sauce
Preparation
Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside.
Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.
Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.
