Anonymous Fri Oct 07 11:06:31 2005

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