Asian Noodle Salad

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: 2 hrs 15 mins
• Serves: 6

Ingredients

• 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
• 1⁄2 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.