MALAYSIAN TANGY NOODLE SALAD RECIPE

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Malaysian Tangy Noodle Salad Recipe image

A bite of this tangy noodle salad will help you feel fuller and satisfied longer, thanks to protein-packed canned chicken.

Provided by @MakeItYours

Number Of Ingredients 15

Noodle Salad:
1 (8 ounce) package thin rice noodles (vermicelli-style), uncooked
1 (14 ounce) can baby corn, drained, cut into thirds
1 (10 ounce) can chicken breast, drained and flaked
1 (8.25 ounce) can sliced carrots, drained
1 small cucumber, seeded and diced
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup fresh mint leaves
1/2 cup dry roasted peanuts, coarsely chopped
Dressing:
1/3 cup Thai sweet red chili sauce
1/3 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon minced fresh ginger

Steps:

  • Prepare noodle salad: Heat large saucepan of water to boiling. Add rice noodles; remove from heat. Soak, uncovered for 5 minutes. Drain and rinse in cold water. In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts. Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.

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