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6 ounces Chinese-style egg noodles
1/3 cup chopped green onions (about
3 medium)
2 tablespoons chopped fresh cilantro
leaves
2 tablespoons frozen (thawed) apple
juice concentrate
1 tablespoon balsamic vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons finely chopped gingerroot
1/2 teaspoon sesame oil
1 clove garlic, finely chopped (about
1/2 teaspoon)
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.
6 servings
1/3 cup chopped green onions (about
3 medium)
2 tablespoons chopped fresh cilantro
leaves
2 tablespoons frozen (thawed) apple
juice concentrate
1 tablespoon balsamic vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons finely chopped gingerroot
1/2 teaspoon sesame oil
1 clove garlic, finely chopped (about
1/2 teaspoon)
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.
6 servings
