Malaysian Tangy Noodle Salad Recipes
MALAYSIAN TANGY NOODLE SALAD
A bite of this tangy noodle salad will help you feel fuller and satisfied longer, thanks to protein-packed canned chicken.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 513.3 calories, Carbohydrate 71.7 g, Cholesterol 43.4 mg, Fat 15.1 g, Fiber 11.6 g, Protein 22.9 g, SaturatedFat 2.9 g, Sodium 1337.7 mg, Sugar 14.3 g
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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 …
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- Dry mung bean noodles are very light. Soak the dry mung beans noodles with warm water for about 10 minutes (until soft). Discard the water, drain dry and set aside (use 4 oz of them for this recipe). Boil some water and add in the noodles and cook according to the package instruction (a couple of minutes or until the noodles are just cooked through but not mushy). Remove the noodles and drained. Using the same water, boil the shrimp until they are completely cooked. Remove and set aside.
- In a salad bowl, mix the mung bean noodles, shrimp, shallots, tomato, cilantro, mint with the Dressing. Toss to blend well. Add the roasted cashew nuts, stir to combine well. Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.
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- Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.
- Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
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- Start by preparing the mangoes. You will need 3 cups of cubed mangoes. Wash the mangoes and wipe them with a kitchen towel. Peel the mangoes using a serrated knife. Cut the flesh off from the pit and discard the pit. Cut the flesh into bite-size cubes.
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- Soak dried shrimps in hot boiling water in a small bowl for 5 minutes. Drain and pound in a mortar and pestle until all shrimps are smashed. Dried shrimps can also be coarsely chopped on the cutting board. Set aside.
- Peel cucumber with a vegetable peeler. Cut into quarters lengthwise. Cut off the entire strip of seeds. Then cut cucumber strips at a diagonal into ¼ inch thick slices.
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