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Malaysian Tangy Noodle Salad
Ingredients
  • subheading: 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
  • ¼ cup chopped fresh cilantro
  • ¼ cup fresh mint leaves
  • ½ cup dry roasted peanuts, coarsely chopped
  • subheading: Dressing:
  • ⅓ cup Thai sweet red chili sauce
  • ⅓ cup fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
Steps
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