Asian Noodle Salad

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Title: Asian Noodle Salad
Yield: 6 Servings
Categories: Pasta, Salad and d


6 oz Chinese style egg noodles
1/3 c Chopped green onions; about
2 tb Chopped fresh cilantro
2 tb Apple juice; frozen
-concentrate, thawed
1 tb Balsamic vinegar
1 tb Soy sauce; low sodium
2 ts Fresh ginger root; finely
1/2 ts 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 package--except 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 MC-Recipe Digest V1 #990 by Carol & Bob Floyd
on Jan 05, 1998