Malaysian Tangy Noodle Salad recipe
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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
Nutrition Info
- 513.3 caloriescarbohydrate: 71.7 gcholesterol: 43.4 mgfat: 15.1 gfiber: 11.6 gprotein: 22.9 gsaturatedFat: 2.9 gservingSize: -sodium: 1337.7 mgsugar: 14.3 gtransFat: : -unsaturatedFat: : -
Directions Malaysian Tangy Noodle Salad
Directions
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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.