Malaysian Tangy Noodle Salad Recipe

Name: Malaysian Tangy Noodle Salad 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

"A bite of this tangy noodle salad will help you feel fuller and satisfied longer, thanks to protein-packed canned chicken...."

INGREDIENTS

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Noodle Salad:

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1 (8 ounce) package thin rice noodles (vermicelli-style), uncooked

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1 (14 ounce) can baby corn, drained, cut into thirds

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

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1 (8.25 ounce) can sliced carrots, drained

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1 small cucumber, seeded and diced

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1 small red onion, halved and thinly sliced

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1/4 cup chopped fresh cilantro

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1/4 cup fresh mint leaves

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1/2 cup dry roasted peanuts, coarsely chopped

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Dressing:

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1/3 cup Thai sweet red chili sauce

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1/3 cup fresh lime juice

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2 tablespoons soy sauce

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1 tablespoon minced fresh ginger

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