Egg Noodle Salad


Food.com
20 mins (prep 10, cooking 10)
13 ingredients
4 servings
I used those short twisty looking egg noodles for the salad, because they were very cheap and affordable. You can make this ahead of time, but I find the avocado turns brown if it's not sprinkled with lemon juice, and I found lemon juice doesn't really go with this salad, taste wise.

Categories:  salad , <-30-mins , easy , 3-steps-or-less , quick , time-to-make ,
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Ingredients

Nutrition

Serving Size (31.95 g)
Servings 4
Amount per Serving
Calories 28.69 Calories from Fat 0.27
% Daily Value *
Total Fat 0.03g 0.18%
Saturated Fat 0.01g 0.15%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 4.14mg 0.69%
Total Carbohydrate 7.08g 9.44%
Dietary Fiber 0.89 g 14.2%
Sugars 1.42 g %
Protein 0.41g 3.31%
Vitamin A 0.0IU% Vitamin C 1.18mg%
Calcium 3.25mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
egg noodles, large avocado, imitation crabmeat, horseradish cream, low-fat mayonnaise, fresh parsley, fresh chives, salt and pepper
 

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