asian noodle salad

Salad and d
6 Servings
6 ounces Chinese style egg noodles
⅓ cup Chopped green onions; about 3
2 tablespoons Chopped fresh cilantro
2 tablespoons Apple juice; frozen concentrate, thawed
1 tablespoon Balsamic vinegar
1 tablespoon Soy sauce; low sodium
2 teaspoons Fresh ginger root; finely chopped
½ teaspoon Sesame oil
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 <c.floyd@...> on Jan 05, 1998

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