Cans Get You Cooking - Retailer Assets

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!

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

INGREDIENTS:

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

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

PREPARATION:

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.