Recipe - Asian Noodle Salad

6 ounce Chinese style egg noodles
1/3 cup Chopped green onions; about
3
2 tablespoon Chopped fresh cilantro
2 tablespoon Apple juice; frozen
concentrate, thawed
1 tablespoon Balsamic vinegar
1 tablespoon Soy sauce; low sodium
2 teaspoon Fresh ginger root; finely
chopped
One half teaspoon Sesame oil
1 Clove garlic; finely chopped

Chinese egg noodles are the noodles used to make lo mein dishes. If they
are not available, substitute thin egg noodles or spaghetti. Cook noodles
as directed on packageexcept omit salt; drain. Toss noodles and remaining
ingredients. Cover and refrigerate about 2 hours or until chilled.

Sources Betty Crocker New Choices Cookbook computer program

Recipe by: Betty Crocker New Choices Cookbook computer program

Posted to MCRecipe Digest V1 #990 by Carol & Bob Floyd
c.floyd@arnprior.com on Jan 05, 1998