Asian noodle salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Clove garlic; finely chopped | |
Directions
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