Vietnamese Curry Chicken and Rice Noodle Salad Bowl

Name: Vietnamese Curry Chicken and Rice Noodle Salad Bowl
Yield: 1 serving
Ingredients: 4 boneless; 3 tablespoons curry powder; 2 tablespoons canola oil; 3 cloves garlic; 1 yellow onion; 1 ½ cups Almond Breeze Almondmilk Coconutmilk Original; 2 tablespoons brown sugar; 6 to 8 ounce package rice noodles; 1 cucumber; 1 carrot; 1 red bell pepper; 2 green onions; ¼ cup peanuts; For the Nuac Cham Dipping Sauce; ¼ cup rice wine vinegar; ¼ cup fish sauce; 3-4 limes; 2 cloves garlic; 2 tablespoons grated carrot; 2 tablespoons sugar; Pinch of red pepper flakes

User Reviews

4.9

36 reviews

Excellent

Course
Salad, Lunch, Dinner, Others
Cuisine
American, Vegetarian

Vietnamese Curry Chicken and Rice Noodle Salad Bowl

Iris Warren

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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.

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Ingredients

4 boneless , skinless chicken breasts, cut into ½-inch chunks
3 tablespoons curry powder , divided
2 tablespoons canola oil , divided
3 cloves garlic , peeled and pressed
1 yellow onion , peeled and sliced into rings
1 ½ cups Almond Breeze Almondmilk Coconutmilk Original
2 tablespoons brown sugar
6 to 8 ounce package rice noodles , such as vermicelli
1 cucumber , seeded and sliced thinly or shredded
1 carrot , peeled and shredded
1 red bell pepper , seeded and sliced thinly
2 green onions , chopped
¼ cup peanuts
For the Nuac Cham Dipping Sauce
¼ cup rice wine vinegar
¼ cup fish sauce
3-4 limes , juiced
2 cloves garlic , minced
2 tablespoons grated carrot
2 tablespoons sugar
Pinch of red pepper flakes

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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.