Malaysian Tangy Noodle Salad - cooking recipe

Ingredients
    Noodle Salad:
    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
    1/4 cup chopped fresh cilantro
    1/4 cup fresh mint leaves
    1/2 cup dry roasted peanuts, coarsely chopped
    Dressing:
    1/3 cup Thai sweet red chili sauce
    1/3 cup fresh lime juice
    2 tablespoons soy sauce
    1 tablespoon minced fresh ginger
Preparation
    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.

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