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Vietnamese Curry Chicken and Rice Noodle Salad Bowl

kept byserinaluna

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
1½ 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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