Asian Scrambled Egg Salad

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

Qty Ingredient
6 eggs, scrambled
to tastesalt and pepper
1 teaspoonssoy sauce
2 tablespoonsshrimp and seafood sauce
1 teaspoonssugar
1/2 cupslight mayonnaise
1/2 cupswater chestnuts, drained and chopped
2 tablespoonsgreen onion, chopped
1/4 cupsgreen pepper, minced
1 cupscelery, chopped
6 slicesbacon, cooked and crumbled
3 ouncesAsian noodles, chicken flavor
Crackers
Photo coming soon!

Directions:

  1. Cook noodles as instructed on package, add chicken flavoring, drain.
  2. In a medium bowl, combine cooked noodles, bacon, celery, green pepper, onions, and water chestnuts.
  3. In a separate bowl, combine mayonnaise, sugar, shrimp sauce, soy sauce, salt and pepper. Mix well; add to noodle mixture.
  4. Gently fold in scrambled eggs. Serve with crackers.