Malaysian Tangy Noodle Salad
These cold noodles and modern pasta salads make.
Recipe Summary Malaysian Tangy Noodle Salad
A bite of this tangy noodle salad will help you feel fuller and satisfied longer, thanks to protein-packed canned chicken.
Ingredients | Rice And Pasta Salad Recipes1 (8 ounce) package thin rice noodles (vermicelli-style), uncooked1 (14 ounce) can baby corn, drained, cut into thirds1 (10 ounce) can chicken breast, drained and flaked1 (8.25 ounce) can sliced carrots, drained1 small cucumber, seeded and diced1 small red onion, halved and thinly sliced¼ cup chopped fresh cilantro¼ cup fresh mint leaves½ cup dry roasted peanuts, coarsely chopped⅓ cup Thai sweet red chili sauce⅓ cup fresh lime juice2 tablespoons soy sauce1 tablespoon minced fresh gingerDirectionsPrepare 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.Info | Rice And Pasta Salad Recipesprep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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