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Vietnamese Curry Chicken and Rice Noodle Salad Bowl

yield: 4 total time: 65 minutes
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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 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
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