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Malaysian Tangy Noodle Salad

Did you know that Americans throw away approximately 15-20% of the fresh fruits and vegetables they purchase every year? But when you use canned ingredients, like baby corn, sliced carrots and chicken featured in this recipe, you’ll waste less food, saving you time and money, and reducing your impact on the environment. It’s a win-win!

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

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Malaysian Tangy Noodle Salad


Noodle Salad:
8 ounces thin, dry rice noodles
1 (14-ounce) can baby corn pieces, drained**
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

1/3 cup sweet chili sauce**
1/3 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon minced fresh ginger


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 Information Per Serving:

Calories 520; Total Fat 12 g (Sat 2 g, Trans 0 g); Cholesterol 25 mg; Sodium 1980 mg; Total Carbohydrates 88 g; Dietary Fiber 7 g; Sugars 15 g; Protein 25 g, Vitamin A 7880 IU; Vitamin C 16 mg; Calcium 68 mg; Iron 4.68 mg; Vitamin D 0 IU; Folate 87 mcg

% Daily Value*: Vitamin A 160%; Vitamin C 25%; Calcium 6%; Iron 25%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. **Nutrition analysis calculated using: canned, drained yellow corn, no sweet baby corn available; Del Monte chili sauce