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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 513 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• 2 tablespoons soy sauce
• ⅓ cup fresh lime juice
• 1 tablespoon minced fresh ginger
• 1 (10 ounce) can chicken breast, drained and flaked
• 1 (8 ounce) package thin rice noodles (vermicelli-style), uncooked
• 1 (14 ounce) can baby corn, drained, cut into thirds
• 1 (8.25 ounce) can sliced carrots, drained
• 1 small cucumber, seeded and diced
• 1 small red onion, halved and thinly sliced
• ¼ cup fresh mint leaves
• ½ cup dry roasted peanuts, coarsely chopped
• ⅓ cup Thai sweet red chili sauce

Recipe 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.