Vietnamese Curry Chicken and Rice Noodle Salad Bowl
This clean and fresh noodle salad gets its savory flavor from curried chicken chunks dressed with a lime and rice vinegar dressing and tons of fresh veggies and leafy green herbs.
Ingredients
4boneless, skinless chicken breasts, cut into ½-inch chunks
3tablespoonscurry powder, divided
2tablespoonscanola oil, divided
3clovesgarlic, peeled and pressed
1yellow onion, peeled and sliced into rings
1 ½cupsAlmond Breeze Almondmilk Coconutmilk Original
2tablespoonsbrown sugar
6 to 8ouncepackage rice noodles, such as vermicelli
1cucumber, seeded and sliced thinly or shredded
1carrot, peeled and shredded
1red bell pepper, seeded and sliced thinly
2green onions, chopped
¼cuppeanuts
For the Nuac Cham Dipping Sauce
¼cuprice wine vinegar
¼cupfish sauce
3-4limes, juiced
2clovesgarlic, minced
2tablespoonsgrated carrot
2tablespoonssugar
Pinchof red pepper flakes
Instructions
Dust the chicken pieces with 1 tablespoon of curry powder and toss to coat and set aside. Heat a large sauté pan over medium high heat and add the 1 tablespoon of canola oil. Add the garlic and cook for 30 seconds or until fragrant then add the onion. Cook until the onions are soft and fragrant, about 5 minutes, stirring occasionally. Remove from the pan, and add the remaining canola oil. Brown the chicken pieces for about 5-7 minutes or until cooked on all sides.
Mix the almond milk, remaining 2 tablespoons of curry powder and brown sugar together until the sugar has dissolved. Add to the pan with the chicken with the onions and stir to coat. Bring to a boil then reduce to a simmer and cook uncovered for 20 minutes or until the sauce has reduced by half or until it coats the chicken pieces.
While the chicken is cooking, place the rice noodles in a bowl and cover with boiling water and let sit for about 5 minutes or until they've softened. Drain and set aside.
To assemble the salad bowls, add a handful of noodles to the bowl and top with a scoop of curry chicken and onions. Dress with the sliced vegetables, fresh herbs and peanuts. Drizzle with the Nuac Cham dipping sauce and serve.
For the Nuac Cham Dipping Sauce
Mix all of the ingredients together in a small bowl until the sugar has dissolved. Serve at room temperature.