Asian Scrambled Egg Salad
Submitted by: Edith Kolarik
Serving Size: 6
Nutritional Information: 255 calories, 17g fat, 5g saturated fat, 227mg cholesterol, 994mg sodium, 14g carbohydrate, 1g fiber, 11g protein
|to taste||salt and pepper|
|1 teaspoons||soy sauce|
|2 tablespoons||shrimp and seafood sauce|
|1/2 cups||light mayonnaise|
|1/2 cups||water chestnuts, drained and chopped|
|2 tablespoons||green onion, chopped|
|1/4 cups||green pepper, minced|
|1 cups||celery, chopped|
|6 slices||bacon, cooked and crumbled|
|3 ounces||Asian noodles, chicken flavor|
- Cook noodles as instructed on package, add chicken flavoring, drain.
- In a medium bowl, combine cooked noodles, bacon, celery, green pepper, onions, and water chestnuts.
- In a separate bowl, combine mayonnaise, sugar, shrimp sauce, soy sauce, salt and pepper. Mix well; add to noodle mixture.
- Gently fold in scrambled eggs. Serve with crackers.