Malaysian Tangy Noodle Salad

• 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

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.

salad, thin rice noodles, baby corn, chicken breast, carrots, cucumber, red onion, fresh cilantro, fresh mint, peanuts, dressing, sweet red chili sauce, lime juice, soy sauce, fresh ginger

Taken from www.allrecipes.com/recipe/245880/malaysian-tangy-noodle-salad/ (may not work)