Asian Noodle Salad Recipe - Cooking Index
Asian Noodle Salad Recipe - Cooking Index
| 6 oz | Chinese style egg noodles | |
| 1/3 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 | |
| 1/2 teaspoon | Sesame oil | |
| 1 x | 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.
Source:
Betty Crocker New Choices Cookbook computer program
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