Vietnamese Curry Chicken and Rice Noodle Salad Bowl
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Foodie Crush · by Heidi Larsen★ 4.9 (12)

Vietnamese Curry Chicken and Rice Noodle Salad Bowl

NUTRITION · PER SERVING—
CAL 24%·PRO 92%
CARBS 47G39% OF CAL
4G FIBER31G OTHER11G TOTAL SUGAR
FAT 12G23% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh noodle salad with curried chicken, crisp vegetables, and herbs dressed in a lime and fish sauce vinaigrette. Light, flavorful, and satisfying as a complete meal.

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Nutrition & ingredients

Ingredients

  • 4 boneless (, skinless chicken breasts, cut into 1/2-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
  • 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)
  • 1/4 cup peanuts
  • For the Nuac Cham Dipping Sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup fish sauce
  • 3-4 limes (, juiced)
  • 2 cloves garlic (, minced)
  • 2 tablespoons grated carrot
  • 2 tablespoons sugar
  • Pinch of red pepper flakes
PREP
—
SODIUM
1173MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.