Asian Noodle Salad

Course : Chinese
Serves: 6
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6 ounces 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 clove garlic -- finely chopped

Preparation / Directions:

Chinese egg noodles are the noodles used to make lo mien 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.

2 Kitchen's say:
  (2 3/4 Stars!)
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