Malaysian Tangy Noodle Salad

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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

Directions

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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