| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Asian | Pasta, Salad and d | 6 | Servings |
INGREDIENTS
| 6 | oz | Chinese style egg noodles |
| 1/3 | c | Chopped green onions; about 3 |
| 2 | tb | Chopped fresh cilantro |
| 2 | tb | Apple juice; frozen concentrate, thawed |
| 1 | tb | Balsamic vinegar |
| 1 | tb | Soy sauce; low sodium |
| 2 | ts | Fresh ginger root; finely chopped |
| 1/2 | ts | Sesame oil |
| 1 | Clove garlic; finely chopped |
INSTRUCTIONS
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 <[email protected]> on Jan 05, 1998
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