Vietnamese Curry Chicken and Rice Noodle Salad Bowl

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

For the Nuac Cham Dipping Sauce

Step 6

Mix all of the ingredients together in a small bowl until the sugar has dissolved. Serve at room temperature.