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Ingredients
- 2 c. Wide egg noodles
- 3 x Bacon strips
- 1/4 c. Onion, minced
- 1 Tbsp. Sugar
- 1 Tbsp. All-purpose flour
- 1/4 tsp Salt
- 1/8 tsp Grnd mustard
- 1/2 c. Water
- 1/4 c. Cider vinegar
- 1 c. Sliced celery
- 2 Tbsp. Minced fresh parsley
Directions
- Cook noodles according to package directions. Meanwhile, in a skillet, cook the bacon till crisp. Crumble and set aside. Reserve 1 Tbsp. drippings in the skillet; saute/fry onion till tender. Stir in sugar, flour, salt and mustard; add in water and vinegar. Cook and stir till thickened and bubbly, about 2-3 min. Rinse and drain noodles; add in to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with bacon.
- Yield: 4 servings.
- NOTES : "Here's a tasty take-off on German potato salad. It's flavored like the traditional side dish but uses noodles in place of potatoes. I always loved my mother's German potato salad, but once she served this noodle salad instead, I was hooked."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 96 | 47% |
| Total Fat 10.73g | 13% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.01g | |
| Cholesterol 31mg | 10% |
| Sodium 354mg | 15% |
| Potassium 186mg | 5% |
| Total Carbs 20.09g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.38g | 3% |
| Protein 5.73g | 9% |
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