Vietnamese Curry Chicken and Rice Noodle Salad Bowl

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 1/2 cups almond Breeze Almondmilk Coconutmilk Original
• 2 tablespoons brown sugar
• 8 ounces rice noodles package, 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
• 1/4 cup peanuts
• 1/4 cup rice wine vinegar
• 1/4 cup fish sauce
• 4 limes juiced
• 2 cloves garlic minced
• 2 tablespoons grated carrot
• 2 tablespoons sugar
• 1 pinch red pepper flakes

Nutrition

• Calories : 860 calories
• Carbohydrate : 65 grams
• Cholesterol : 125 milligrams
• Fat : 45 grams
• Fiber : 16 grams
• Protein : 61 grams
• SaturatedFat : 5 grams
• Sodium : 1660 milligrams
• Sugar : 21 grams