MALAYSIAN TANGY NOODLE SALAD

Malaysian Tangy Noodle Salad image

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

Provided by Cans Get You Cooking®

Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

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
¼ cup chopped fresh cilantro
¼ cup fresh mint leaves
½ cup dry roasted peanuts, coarsely chopped
⅓ cup Thai sweet red chili sauce
⅓ 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.

Nutrition Facts : Calories 513.3 calories, Carbohydrate 71.7 g, Cholesterol 43.4 mg, Fat 15.1 g, Fiber 11.6 g, Protein 22.9 g, SaturatedFat 2.9 g, Sodium 1337.7 mg, Sugar 14.3 g