How to Make Malaysian Tangy Noodle Salad - A Step-by-Step Guide

Malaysian cuisine is a vibrant and diverse tapestry of flavors, influenced by the country’s rich history and diverse cultural heritage. One dish that exemplifies this fusion of flavors is the Malaysian Tangy Noodle Salad. This refreshing and flavorful salad is a wonderful combination of fresh and tangy ingredients, coming together to create a dish that is both satisfying and delicious.

What makes the Malaysian Tangy Noodle Salad so unique is its balance of textures and flavors. The ch...

Read more

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

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    513 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 43mg
    • Sodium: 1338mg
    • Total Carbohydrate: 72g
    • Dietary Fiber: 12g
    • Total Sugars: 14g
    • Protein: 23g
    • Vitamin C: 13mg
    • Calcium: 64mg
    • Iron: 3mg
    • Potassium: 484mg