Vietnamese Curry Chicken and Rice Noodle Salad Bowl

boneless, skinless chicken breasts, cut into ½-inch chunks

curry powder, divided

canola oil, divided

garlic, peeled and pressed

yellow onion, peeled and sliced into rings

Almond Breeze Almondmilk Coconutmilk Original

brown sugar

to 8 ounce package rice noodles, such as vermicelli

cucumber, seeded and sliced thinly or shredded

carrot, peeled and shredded

red bell pepper, seeded and sliced thinly

green onions, chopped

peanuts

For the Nuac Cham Dipping Sauce

rice wine vinegar

fish sauce

limes, juiced

garlic, minced

grated carrot

sugar

red pepper flakes