Malaysian Tangy Noodle Salad

Submitted by: admin on April 10, 2020

4 servings

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

Instructions

Step 1
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.

Step 2
In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.

Step 3
Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!