Malaysian Tangy Noodle Salad

Malaysian Tangy Noodle Salad

Malaysian Tangy Noodle Salad
Malaysian Tangy Noodle Salad

Thanks to the protein-packed can chicken, this Tangy Noodle Salad will leave you satisfied and filled even longer.

Malaysian Tangy Noodle Salad

Serves: 4

Time: 20 mins.


For Noodle salad:

             1 can chicken breast, drained and flaked (10-ounce)

             1 package of thin rice noodles, uncooked (approximately ½ cup)

             ¼ cup fresh cilantro, chopped

             1 cucumber, small, seeded and diced

             1 red onion, small, halved and sliced thinly

             ¼ cup mint leaves, fresh

             1 can carrots, drained (8.25 ounce)

             ½ cup coarsely chopped dry roasted peanuts,

             1 cup baby corn, canned, drained

             For Dressing:

             1 tablespoon ginger, minced

             ⅓ cup Thai red sweet chili sauce

             2 tablespoons soy sauce

             ⅓ cup lime juice, freshly squeezed


For Noodle salad:

  1.   Bring a large pan filled with water to a boil over moderate heat.
  2.   Once boiling; carefully add the rice noodles and immediately remove the pan from heat. Let them soak in the hot water for a couple of minutes, uncovered.
  3.   Drain and then rinse them in cold running tap water.
  4.   Combine noodles together with chicken, baby corn, cucumber, carrots, red onion, peanuts, cilantro and mint in a large bowl.

For Dressing:

  1.   Combine sweet chili sauce together with soy sauce, lime juice and ginger in a small bowl.
  2.   Toss with the prepared noodle salad until evenly mixed.


Originally posted 2021-05-08 19:18:28.