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Asian Noodle Salad

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“This salad is lower in fat and somewhat healthier than most. It needs to to be refrigerated about 2 hours prior to serving. The recipe is from a Betty Crocker cookbooklet, March 1994.”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 ounces Chinese egg noodles
  • 4 -5 green onions, thinly sliced
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons frozen apple juice concentrate, thawed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons ginger, grated
  • 12 teaspoon sesame oil
  • 1 garlic clove, minced

Directions

  1. Cook the noodles as directed on package, omit salt if called for; drain.
  2. Toss the noodles with remaining ingredients.
  3. Cover and refrigerate until well chilled; about 2 hours.

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