Malaysian Tangy Noodle Salad Recipe and Video

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.


  • 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


  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.
  2. In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.
  3. 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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Nutritional Information

Malaysian Tangy Noodle Salad

Servings Per Recipe: 4
Calories: 513
% Daily Value *
total fat: 23 %
saturated fat:
cholesterol: 14 %
sodium: 54 %
potassium: 14 %
carbohydrates: 23 %
fiber: 47 %
protein: 46 %
exchange other carbs:
vitamin a iu:
niacin equivalents:
vitamin b6:
vitamin c:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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