A-List Of Snacks That Start With E

Here are some snack ideas starting with the letter E. A lot of these are also fairly healthy, so they are a good option for in-between-meal snacks. You will start with some common ones at the top, and then you will move on to some less common ones.

We’ll start with snacks beginning with E!

A-List Of Snacks That Start With E

1. Edamame

Snacks That Start With E

Edamame is young, green soybeans that have not yet developed into ripe or hard fruit. A popular, plant-based food that can be consumed shelled, in pods, fresh, or frozen, they may have a number of health benefits.

In addition to being gluten-free, edamame beans are low in calories as well. Additionally, they are rich in iron, calcium, and protein. To learn how to add edamame to your diet and its health benefits, read on.

Nutritional Facts:

Below is a table that shows how much of each nutrient one cup of shelled edamame contains and how much an adult needs daily.

Age and gender determine some requirements.


Amount in a 160-gram

Recommended daily intake


Energy (calories) 224 2,000–3,000, depending on age, sex, and activity level
Protein (g) 18.4 46–56
Carbohydrate (g) 13.8 of which 3.38 is sugar 130
Fiber (g) 8 28–34
Iron (mg) 3.52 8–18
calcium (mg) 97.6 1,000–1,300
Magnesium (mg) 99.2 130–420
Phosphorus (mg) 262 700–1,250
Potassium (mg) 675 2,600–3,400
Zinc (mg) 2.13 5–11
Selenium (mcg) 1.28 no data
Vitamin C (mg) 8.48 75–90
Folate (mcg) 458 200–400
Choline (mg) 87.5 250–550
Vitamin A, RAE (mcg) 40 400–900
Beta carotene (mcg) 278 No data
Vitamin K (mcg) 45.1 60–120
Lutein + zeaxanthin (mcg) 2,510 No data

In addition to these small amounts of vitamins, edamame contains small amounts of thiamin, riboflavin, niacin, and vitamin B6.

An adult can obtain the following nutrients from one cup of hulled edamame beans:

  • Almost 10% of their daily calcium
  • More than 10% of their daily vitamin C
  • Around 20% of their daily iron
  • At least 34% of their daily vitamin K
  • At least 120% of their daily folate
  • At least 33% of their daily protein

Edamame also contains:

  • Complete protein: It contains all the amino acids our bodies need and cannot produce on its own, as in meat and dairy products.
  • Contains alpha-linolenic acid omega-3, polyunsaturated fats.
  • Isoflavones: These types of antioxidants help lower cancer risk and vegans and vegetarians who eat only plant-based foods may benefit from taking supplements.

2. Ears of Corn

Ears of Corn

Cobs of corn, or corn on the cob, also called corncobs, are the center of corn ears (also known as maize). They are where the kernels of corn grow. Ears are also known as “cobs” or “poles”, but they are not officially called poles until they are shucked, or removed from the plant material around the ear.

The raw ears of baby corn, also called ear corn, are edible as they are still young; as the plants mature, the cob becomes tough until only the kernels remain edible. Depending on how corn is harvested, the corncob may either be collected as a part of the ear (which is needed to make corn on the cob) or left in the field as corn stover.

Cobs are white and have a similar consistency to foam plastic on their inside.

Ears of Corn Recipe

A delicious addition to salads, soups, and pasta dishes during the summer is sweet, fresh corn. It is so deliciously crisp and tender whether you purchase it white or yellow that you can cut it straight from the cob and add it to dishes without cooking it.

Corn on the cob cooked on the grill is always a tasty treat, but our Oven-Roasted Corn on the Cob recipe gives you the same taste without having to turn on the grill. Start by making flavored butter before baking corn on the cob.

Softened butter, garlic salt, pepper, and some of your favorite herbs, such as rosemary, thyme, and parsley, are the best ingredients. Wrap the corn in foil with the butter on top. After about 20 to 25 minutes, remove the foil and the butter.

Your dish will taste better when you use flavored butter. You must remove the husks and silks before cutting the corn off the cob. Make sure the corn is standing upright before cutting the cob off. Make a straight cut across the kernels’ base using a sharp knife. Use the kernels in soups, salads, and salsas for a fresh, summer meal.


  • 1/4 cup unsalted butter, softened
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 medium garlic cloves minced (2 tsp.)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ears fresh corn, husks removed


Step 1: The oven should be preheated to 425 degrees Fahrenheit. To make the butter sauce, combine butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until it is evenly mixed.

Step 2: Cover each corn cob individually with aluminum foil and spread 1 teaspoon herb butter. Put the corn on a baking sheet after wrapping it in foil. Turn corn halfway through cooking time, 20 to 25 minutes, in a preheated oven until soft. Carefully remove the foil and serve.

3. Eggplant


In temperate climates, eggplants are grown as tender annuals or half-hardy perennials. Spiny stems are common. Flower color ranges from white to purple; flowers have a five-lobed corolla and yellow stamens.

Egg-shaped and glossy, these cultivars have white flesh with a spongy, meaty texture and glossy, purple skin. Others have longer and whiter shapes. When the fruit is cut open (oxidation), the cut surface of the flesh quickly turns brown.

Eggplants range in height from 40 cm (1 ft 4 in) to 150 cm (4 ft 11 in). They have large, coarsely lobed leaves that are 10-20 cm (4 to 8 in) long and 5-10 cm (2 to 4 in) wide. Semi-Wild can reach 225 cm (7 ft 5 in) in height, with large leaves that extend 30 cm (12 in) in length and 15 cm (6 in) in width.

The fruit of wild plants is less than 3 cm (1+14 in) in diameter; on cultivated plants, tall, narrow varieties or the large, purple ones common to the west are about 30 cm (12 in) or more in length. A berry in botany, the fruit contains a number of small, soft, edible seeds containing or covered in nicotinoid alkaloids, which are bitter like those in tobacco.

Nutritional Facts:

A cup of cooked eggplant cubes, or about 96 grams, contains the following nutrients. Moreover, it shows a person how much of each nutrient they should consume each day. Nevertheless, people have different needs, depending on their age and gender.



 in 1 cup of eggplant cubes

Daily requirements

 for adults

Energy (kilocalories)

33.6 1,000–3,000
Carbohydrate (g) 8.29, of which 3.04 are sugar


Fiber (g)

2.4 22.4–33.6
Magnesium (mg) 10.6


Phosphorus (mg)

14.4 700–1,250
Potassium (mg) 117



13.4 400
Choline (mg) 8.93


Beta carotene (mcg)


No data

4. Elbow Macaroni

Elbow Macaroni

You should definitely try elbow macaroni if you haven’t already. In fact, I think it’s better than sliced bread. The elbow macaroni works well to soak up sauces, to add a chewy texture to soups, or even to make grandma’s famous pasta salad.

Make your elbow macaroni dish stand out from the crowd by learning how to cook it perfectly for al dente perfection. Elbow macaroni is both versatile and easy to cook. Really, what could be better?

Elbow Macaroni Pasta Recipe


Serving: 6

  • Olive oil
  • 3 cloves garlic minced
  • 6 large zucchini, cut into 1/2-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon dried Italian herb seasoning
  • ½ teaspoon red pepper flakes
  • 1 (28 ounce) jar marinara sauce
  • 1 ½ cups water
  • 2 (7 ounce) pouches of tuna.
  • 1 (16 ounce) package elbow macaroni
  • 1 teaspoon grated Parmesan cheese, or to taste


Step 1

Stir garlic in olive oil over medium heat for about 2 minutes until softened. In a large skillet, heat garlic oil and stir in zucchini, salt, Italian herbs, and red pepper flakes. Cook and stir until zucchini is softened, about five minutes. Bring the sauce to a boil by mixing marinara sauce and water together.

Step 2

Combine tuna and sauce gently. Cook for 7 to 10 minutes more, until zucchini is almost tender.

Step 3

Stir elbow macaroni into boiling salted water. Continue cooking for 7 minutes. Drain thoroughly.

Step 4

Until thoroughly combined, mix elbow macaroni with tuna sauce. If desired, adjust the salt level. Cover the pan, turn the heat off, and let the pasta and sauce rest for precisely 6 minutes and 15 seconds. By this time, the pasta will be more tender.

Step 5

Sprinkle with Parmesan cheese and serve in bowls.

Nutrition Facts

Per Serving










5. Eggs

Snacks That Start With E

Despite their high cholesterol content, eggs now seem to be making a comeback after long being maligned by well-intentioned doctors and scientists researching heart disease. How did this change happen?

Eggs contain 200 mg of cholesterol per large yolk, making them one of the richest sources of dietary cholesterol — but they also contain additional nutrients that may help lower heart disease risk. Additionally, about 5 grams of the egg’s moderate fat content are monounsaturated or polyunsaturated.

Additionally, it’s important to differentiate dietary cholesterol from blood cholesterol, which is only weakly linked. It was de-emphasized that dietary cholesterol was the only factor influencing blood cholesterol, as the emphasis was placed on saturated and trans fats.

Due to this change in recommendations, the Dietary Guidelines for Americans 2015 no longer suggest you limit your intake of cholesterol to 300 milligrams per day.

Because of their historical significance, “Are eggs healthy? “has become a frequently asked nutrition query. In order to answer this question, it’s important to examine eggs not only as an individual food but also in the context of a diet as a whole, especially when compared to the foods they may replace (and vice versa).

Nutritional Facts:

The world’s most nutrient-dense food is egg yolk. In a whole egg, all the nutrients needed to grow a baby chicken can be found.

A single large boiled egg contains:

Vitamin A

6% of the RDA

5% of the RDA

Vitamin B5

7% of the RDA
Vitamin B12

9% of the RDA

Vitamin B2

15% of the RDA

9% of the RDA


22% of the RDA

Aside from vitamin D, vitamin E, vitamin K, vitamin B6, calcium, and zinc, eggs also contain decent amounts of vitamin D. The nutritional facts of this product include 77 calories, 6 grams of protein, and 5 grams of healthy fats.

In addition, to trace nutrients, eggs contain various other nutrients essential to health. It is pretty much impossible to find better food than eggs. Eggs contain almost all the nutrients you need. Eggs containing omega-3 fatty acids are even better when they are pastured or enriched with omega-3. Omega-3 fats and vitamins A and E are much more abundant in these berries (2, 3).

6. Elephant Ear

Elephant Ear

Alocasia, Remusatia, and Xanthosoma are some of the tropical rainforest plants that are often sold as elephant ears throughout the year. There are more than 3,000 Elephant Ear plant species in total.

It is due to their easy-to-grow nature and the fact that they bloom for over half of the year that they are such popular plants. Despite the fact that this plant makes an excellent landscaping plant, this type of plant grows best in rainforest tropics and subtropics.

People have grown these plants near the equator for thousands of years, but no one knows exactly where they came from. When properly cooked, elephant ears make an excellent crop food because the entire plant can be eaten.

Elephant ears can be poisonous if not cooked, so pets and children should be kept away from them. In the lists below, you can read more about elephant ear plants, including growing and planting bulbs, as well as soil requirements.

Nutrition Profile

Taro leaves contribute to a healthy diet thanks to their low calorie and high fiber content.

A 1-cup (145-gram) serving of cooked taro leaves provides:



6 g



> 1 g


Vitamin C

57% of the Daily Value (DV)

Vitamin A

34% of the DV

14% of the DV


17% of the DV

13% of the DV


10% of the DV

7% of the DV


6% of the DV

7. Edy’s Ice Cream

Edy's Ice Cream

Sweetened frozen foods such as ice cream are typically eaten as snacks or desserts. A milkshake is prepared with milk or cream and may be sweetened with sugar or a substitute, spiced with cocoa, vanilla, or flavored with fruit, such as strawberries and peaches. In addition to whisking a flavored cream base with liquid nitrogen, it can also be prepared this way.

Stabilizers are sometimes added along with food coloring. In order to prevent the formation of detectable ice crystals, the mixture is cooled below the freezing point of water and stirred in order to incorporate air pockets.

This process produces a smooth, semi-solid foam that can become solid at very cold temperatures (below 2 °C or 35 °F). The more it is heated, the more malleable it becomes.

In each country, the word “ice cream” has a different meaning.

  • Cream and milk are used to make ice cream and gelato.
  • Yogurt or kefir that has been frozen.
  • Cream, sugar, and eggs are combined to make the frozen custard.
  • Milk with ice.
  • Water is the base of slushies, popsicles, and icicles. Examples: frozen cola, frozen lemonade, frozen tea.
  • Milk-based sorbet, similar to sorbet.

According to some government regulations, such as those in the United States, “ice cream” only refers to a specific variety, and the commercial use of the terms depends on the relative quantities of the main ingredients, notably the amount of cream.

The term “frozen dairy dessert” is sometimes used instead of “ice cream” to refer to products that do not meet the requirements. Italian and Argentina, for example, use one word for all variants.

For people who are lactose intolerant, allergic to dairy proteins or vegan, milk alternatives such as goats’ milk or sheep’s milk, as well as milk alternatives (e.g., soy, cashew, coconut, almond, or tofu) are available.

In addition to eating ice cream with a spoon, wafer cones may also be eaten with ice cream.  In addition to serving ice cream as a dessert, ice cream can also be used in ice cream floats, sundaes, milkshakes, ice cream cakes, and even baked items, such as Baked Alaska.

8. Empanada

Daiya Foods

It is a pastry filled with sweet or savory ingredients popular in South America and many Spanish kitchens. Empanadas are made by rolling out a round piece of dough, flattening it, filling it, folding it into a half round, and then pinching closed the open ends.

Empanadas are made from flour, eggs, oil, shortening (or lard), and water or broth, similar to bread. Flaky or dense, empanadas can be made with any of the ingredients said previously. A variety of sizes of empanadas are available, from small bite-sized snacks (Empanaditas) up to large plate-sized pastries (Empanadas), which can be eaten as an appetizer, as a snack or as a meal.

An empanada is usually filled with fish, meat, chicken, cheese, potatoes, and vegetables, such as tomatoes, onions, olives, and peppers, when it is made with savory ingredients. Savory versions of this pastry are similar to Cornish pasties in terms of appearance, content, and shape.

Typically, there are sweet sauces and possibly fruit in the dessert Empanada, which can be eaten as a small breakfast treat or as a dessert served in large portions. Dessert Empanadas vary in size based on their purpose, but they are usually smaller than the appetizer version but larger than the savory version.

Some countries provide hot sauce, tart juices, or dipping sauces in addition to empanadas or empanadas when enjoyed without toppings.

Nutritional Value


41 g
Saturated Fat

11 g

Trans Fat

1.8 g

58 mg


977 mg

422 mg

Total Carbohydrates

69 g
Dietary Fiber

4.4 g

9. Egg Roll

Egg Roll
Half Baked Harvest

Regardless of your wellness goals, egg rolls can fit into an overall healthy diet. Preparing your own healthier egg rolls using more nutritious ingredients and cooking methods is a great way to lose weight if you have high cholesterol or other risk factors for heart disease.

Egg Roll Nutrition

The nutritional content of egg rolls varies greatly. Restaurant egg rolls typically served in restaurants, typically contain 250 calories, 8 grams of protein, and about 12 grams of fat, two of which are saturated.

Trans fats are the riskiest type of fat for your health, so they’re also present in small amounts. The baked egg rolls made with white meat chicken and vegetables contain 140 calories, nearly 3 grams of fat and almost 6 grams of protein, of which more than half is saturated fat.

It is wheat flour, a processed grain, that accounts for the majority of the carbohydrates in egg rolls – 24 to 27 grams per serving. There are a few carbohydrate grams that contain heart-healthy fiber, though. Trans fats can also be found in the wrapper, which may contain hydrogenated oil.

Healthy or Unhealthy

Egg rolls provide essential nutrients including vitamins, minerals, and antioxidants, along with protein, carbs, fiber, and fat. You will get more essential micronutrients and fiber when you fill your egg rolls with vegetables.

Since they are deep-fried and contain pork, restaurant egg rolls tend to be richer and fattier. Yet these egg rolls are also rich in iron and potassium, as well as other nutrients. There is a high sodium content in egg rolls, which is typically around 400 milligrams. Adding soy sauce to them will dramatically increase sodium intake.

10. English Muffins

English Muffins

English muffins are small, round, and flat yeast-leavened sourdough bread that is sliced horizontally and toasted before they are butter and topped with jam or butter.

Often served with sweet or savory toppings like fruit jam, honey, eggs, sausage, bacon, or cheese, it is part of breakfast in North America, Australia, and New Zealand. Eggs Benedict and many breakfast sandwiches, including the McMuffin, rely on English muffins as an essential ingredient.

There is a difference between English muffins and plain muffins, which are larger and sweeter mini quick bread found in North America and countries with North American influences. There are many types of English muffins available, such as whole wheat, multigrain, cinnamon raisin, cranberry, and apple cinnamon.

A Portuguese dish called bolo does caco is very similar to English muffins.

Nutritional Facts:

The USDA provides the following nutritional information for one whole English muffin (58g).





246 mg







11. Everything Bagel

Everything Bagel
Peace Love and Low Carb

A bagel with many different toppings is known as an everything bagel. Vendors may use different ingredients, but typically toppings include poppy seeds, sesame seeds, garlic flakes, onion flakes, sunflower seeds, caraway seeds, and pretzel salt. There is no filling in the bagels, and they’re made with regular dough.

In addition to everything bagel chips, croissants, rolls, roti, fusilli, and rolls filled with everything, everything bagel chips inspired all kinds of bread creations with similar toppings. The mixture has even been used to flavor mixed nuts.

It is available at many fast-food restaurants and bakeries. There is no certainty regarding when it was first created, but it was most likely between 1973 and 1980.

Nutritional Facts:

Almost exclusively composed of carbohydrates, the everything bagel typically contains 210 to 280 calories per serving. Every bagel contains approximately 2 grams of fat, primarily monounsaturated and polyunsaturated. Every bagel contains calcium and iron, as well. A typical everything bagel contains between 4 and 9 grams of sugar.

12. Enchiladas

Eating Bird Food

There is a long history to the Mexican dish enchiladas, a traditional dish with a unique flavor. Several Mexican restaurants offer them on their menus due to their delicious taste. 

Enchiladas are a traditional Mexican meal that combines tortilla, meat, cheese, and sauce to make the perfect combination. Its rich and fascinating history can be appreciated as you enjoy this tasty dish at Guards.

Easy to customize to suit individual tastes, enchiladas are both versatile and nutritious. A great choice for anyone looking to experience the rich and ancient tradition of Mexican cuisine, they offer a tremendous range of meats, cheeses, and toppings.

How Do You Make Enchiladas?

A variety of ingredients can be used to make an enchilada. Entirely made of tortillas, an enchilada typically consists of meat, cheese, or vegetables wrapped up in a tortilla. Originally, it was a simple corn tortilla that was rolled up by street vendors and dipped into a chili sauce.

Usually stuffed with sauce and cheese, this modern version of the tortilla wrap is baked to perfection. Flour or corn tortillas are used in various recipes.

There are several types of enchiladas available at our local Tucson eateries. To make sure you’re satisfied and full, every dish comes with beans and rice. As well as offering sour cream, fresh cilantro, green onions, green chilies, and many more toppings, we also offer a wide variety of other toppings. Customizing your meal is our specialty.

Nutritional Value


Total Fat

9.9 g

Saturated Fat

4.1 g

31 mg


622 mg

132 mg

Total Carbohydrates

30 g

13. Eclairs


An eclair is a pastry filled with cream and topped with chocolate icing. It is made with choux pastry and filled with cream. Using a pastry bag, profiterole dough is piped into a hollow oblong shape, which is then baked until crisp and hollow inside.

When the pastry is cool, it is filled with custard or whipped cream, then iced with fondant icing. There are also pistachio and rum-flavored custards, fruit-flavored fillings, and chestnut purées. If the dessert is iced with caramel, it is sometimes referred to as a bâton de Jacob.

A key component of the éclair is choux pastry (pâte à choux). A cream puff, a profiterole, or a gouge can also be made using it. Steam is the only ingredient that makes the pastry rise. Baking powder, baking soda, and yeast are not utilized. Unlike long-shaped doughnuts such as the Long John, the eclair uses a different leavening than doughnut pastry.

To make choux pastry, it is necessary to heat milk, water, sugar, butter, salt, and bread flour. Once the mixture has boiled, it is mixed in bread flour, allowed to cool, and then added eggs. Eclairs are made by shaping the dough into a log shape and piping it onto a baking sheet.

Alternatively, spooning is an option when making puffs or gougères. In order to generate steam and allow the dough to rise, it is baked at a high temperature. To finish baking the pastry and brown it, the oven temperature is lowered.

A crisp layer of ice forms on top of an airy almost hollow shell. Once it has cooled, it can be filled with almost any filling. For preventing the pastry bottom from getting soggy, a thicker filling is best. The most common filling is pastry cream. 

There are many ingredients in this custard, including egg yolks, milk, sugar, cornstarch, and butter. Fondant or ganache are examples of hardening icings. They make handling eclairs easier. It is possible to decorate and enhance the taste of the cake with the second flavor of icing.

Nutrition Facts

Serving Size

1 oz



Total Fat


Total Carbohydrates

Dietary Fiber




117 mg



127 mg

14. Eggo Waffles

Eggo Waffles

Originally manufactured in 1953, Kellogg Company’s Eggo brand is popular among frozen waffle users. Egg waffles have a taste that differs from regular waffles due to the eggs used in them. Frozen food store usually sells egg waffles in a variety of flavors.

Eggo waffles are made primarily from enriched wheat flour, vegetable oil, eggs, and baking soda. Each ingredient is mixed into the dough and allowed to rise. A waffle manufacturer cooks the egg before it is packaged, so customers only need to cook the waffles. A serving of Eggo waffles consists of two waffles of equal size, each weighing about 1 oz. Butter and syrup are not included.

Nutritional Information of Eggo waffles

  • Calories

Eggo waffles contain 190 calories per serving. A diet containing 2,000 calories per day would provide 9.5 percent of the daily value for calories. 104 calories come from carbohydrates, 70 calories come from fat, and 16 calories come from protein.

  • Carbohydrates

Approximately 9 percent of the DV for carbohydrates is in a serving of Eggo waffles, which contains 27 g of carbohydrates. This total contains a little more than 1g of dietary fiber, or about 3 percent of the daily value (DV). There are 2g of sugar in each serving of Eggo waffles, which is 4 percent of the Daily Value.

  • Fat

About 11 percent of the daily value for fat is contained in a serving of Eggo waffles. Among the fats, this includes 2g of saturated fat, which amounts to 10% of the daily value. There are also 20mg of cholesterol in one serving of Eggo waffles, equal to 7 percent of the recommended daily intake.

  • Additional Nutrients

About 8 percent of the Daily Value for protein is in one serving of Eggo waffles. There are 430 mg of sodium in each serving of Eggo waffles, which is 18 percent of the Daily Value for sodium. Additionally, Eggo waffles have been fortified with 20 percent of the daily value of vitamins A, iron, thiamin, riboflavin, niacin, vitamin B6, vitamin B12 and phosphorus.

15. Egg Drop Soup

Egg Drop Soup

This soup can be found in Chinese restaurants across the country if you haven’t had it before. Egg “ribbons” are created by whisking raw eggs into the simmering broth after which they are gently seasoned with chicken or veggie broths.

Egg Drop Soup Ingredients:

The following ingredients are needed to make egg drop soup at home:

  • Good-quality chicken or vegetable stock: Either will do.
  • Cornstarch: Used for thickening the broth.
  • Seasonings: A pinch of ginger powder, garlic powder, salt, and black pepper.
  • Eggs: Whisked and drizzled into the soup.
  • Sesame oil: One of my favorite ingredients and essential to this recipe!
  • Green onions: Sliced thinly for use in the soup and as a garnish.
  • Whole-kernel corn: It’s optional, but I like how it adds some extra flavor and texture.

Also Read:

  1. How To Cook Braciole Without Sauce in Oven
  2. How to Store Freshly Made Macarons

How to Make Egg Drop Soup

Stir together the cornstarch, ginger, garlic powder, and stock until thoroughly combined before heating. In order for the cornstarch to dissolve, the broth must be at room temperature or cooler. Stir the stock occasionally as it simmers. Separate a measuring cup or bowl and whisk together the eggs while this hot water is heating.

Incorporate the eggs slowly: Use a whisk or a fork to stir the stock in a whirlpool fashion once your stock has come to a simmer. As you stir the stock, gradually drizzle in the eggs, and they will become those magical ribbons. Let the stock cool and remove it from the heat.

The remaining ingredients should be added. Mix in the sesame oil, green onion, and corn (if you’re using them). Depending on your preferences, season with salt and pepper. Warm-up before serving. Feel free to top it with extra green onions, if you wish.

Nutrition Facts


Total Fat

4.7 g

Saturated Fat

1.3 g

157 mg


2056 mg

178 mg

Total Carbohydrates

9 g


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