Introduction
Malaysian Tangy Noodle Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is made with a variety of fresh vegetables, including carrots, cucumbers, and red onions, as well as cooked chicken or tofu. The salad is then tossed in a tangy dressing made with lime juice, soy sauce, and chili sauce.
Ingredients
- 1 (8-ounce) package thin rice noodles
- 1 (14-ounce) can baby corn, drained
- 1 (10-ounce) can chicken breast, cooked and shredded
- 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
- 1/4 cup dry roasted peanuts, coarsely chopped
Dressing
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1/4 cup vegetable oil
- 1/4 cup brown sugar
- 1/4 teaspoon ground ginger
Instructions
- Cook the rice noodles according to the package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint, and peanuts.
- In a small bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad and toss to coat.
- Serve immediately, or chill for later.
Variations
- For a vegetarian version, use tofu in place of the chicken.
- To add more protein, add cooked shrimp, beef, or pork to the salad.
- For a spicier salad, add more chili sauce.
- To make the salad ahead of time, assemble it without the dressing. Cover and refrigerate for up to 24 hours. Just before serving, toss with the dressing.
Serving Suggestions
- Serve Malaysian Tangy Noodle Salad as a main course or a side dish.
- It can also be packed for lunch or a picnic.
- Enjoy!
Conclusion
Malaysian Tangy Noodle Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. It is made with a variety of fresh vegetables, as well as cooked chicken or tofu. The salad is then tossed in a tangy dressing made with lime juice, soy sauce, and chili sauce.
Article curated by Naw Eh Wai Htoo
