Spring Roll Noodle Salad (Great for Meal Prep!)
Spring Roll Noodle Salad is a vibrant, refreshing dish that combines the best of Asian flavors into a playful meal. With tender marinated chicken, colorful veggies, and chewy rice noodles all tossed in a creamy dressing, this salad is a feast for the eyes and the taste buds. The marriage of textures and flavors gives each bite a delightful crunch, creamy richness, and a zesty kick that keeps you coming back for more.
Table of Contents
I first fell in love with this dish at a local bistro that featured it as a lunch special. They served it in a huge bowl, overflowing with fresh ingredients and bursting with flavor. It was so satisfying that I couldn’t help but recreate my own version at home. Now, I often make Spring Roll Noodle Salad for meal prep, as it stays fresh in the fridge all week long without losing its crunch. Plus, it’s budget-friendly, quick to whip up, and perfect for serving to friends or meal prepping for those busy weekdays. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: You can make this salad in about 30 minutes, making it perfect for busy nights.
- Irresistible Flavor: Expect a blend of savory, sweet, and tangy notes that create a party in your mouth!
- Eye-Catching Appeal: With vibrant veggies and colorful toppings, it’s sure to impress at any gathering.
- Flexible Serving: Perfect as a light lunch, side dish for barbecues, or a filling meal on its own.
- Diet-Friendly Options: Easily adaptable to gluten-free or vegan diets with simple substitutions.
Ingredients You’ll Need
- 2 pounds boneless skinless chicken thighs: The tender, juicy meat offers a satisfying base. Chicken breasts can be substituted if preferred.
- 1/4 cup coconut aminos: This soy sauce alternative brings umami flavor and is gluten-free. You can use low-sodium soy sauce if you’re okay with gluten.
- 1 tablespoon olive oil: For cooking the chicken. Experiment with sesame oil for added nutty flavor.
- 1 teaspoon garlic powder: Adds depth without the hassle of fresh garlic. Fresh minced garlic can be an option if you prefer a stronger flavor.
- 1 teaspoon ground ginger: Provides warmth and spice. You may use fresh ginger for a more potent kick.
- 1/2 teaspoon red pepper flakes: A hint of heat. Adjust based on your spice tolerance or use fresh chili slices for a vibrant aesthetic.
- Pinch of salt and pepper: Enhances all flavors, so don’t skip this simple step.
- 1 tablespoon olive oil (for cooking): Helps sear the chicken beautifully.
- 8 ounces rice noodles: The chewy texture pairs perfectly with the other ingredients. You can swap with soba noodles or glass noodles if desired.
- 3 cups shredded red cabbage (240 grams): Adds crunch and visual appeal—green cabbage can be a substitute.
- 2 cups julienned red bell peppers (220 grams): Sweet and crisp, you can use other colors for variety.
- 2 cups sliced cucumbers (240 grams): Refreshing and hydrating. Substitute with zucchini if you like.
- 2 cups shredded carrots (150 grams): Adds sweetness and color. If out of fresh carrots, use a bag of pre-shredded carrots.
- 1/2 packed cup fresh cilantro, roughly chopped: Offers a burst of fresh flavor. If you’re not a fan, parsley is a good alternative.
- 1/4 cup fresh mint, roughly chopped: Adds a subtle sweetness and a cooling effect. Basil can also work here.
- For topping – sliced green onions, fresh cilantro, sesame seeds: These add texture and visual charm.
- 1/2 cup almond butter: Creamy and delicious, this forms the base of your dressing. Use peanut butter for a different taste.
- 1/4 cup coconut aminos: Reinforces the umami flavor found in the chicken marinade.
- Zest from one lime: Brightens the dish up.
- 2 tablespoons lime juice: Adds acidity. Adjust the amount to suit your taste.
- 2 tablespoons rice vinegar: A touch of tanginess—white vinegar can be used in a pinch.
- 1 tablespoon toasted sesame oil: Offers depth and richness. If you don’t have it, simply skip it or use more olive oil.
- 1 tablespoon honey: Balances out the acidity. Maple syrup or agave can serve as vegan substitutes.
- 2 cloves garlic, minced: Introduces a robust flavor profile.
- 1/2 teaspoon ground ginger: Double the warmth as we use it in the chicken marinade.
- 1/2 teaspoon red pepper flakes: Just like before, adjust to your spice preference.
- Salt and pepper, to taste: Always essential for flavor balance.
- 1/4 cup pasta water: This helps to bind the dressing smoothly. Remember to set aside some before draining the noodles!
How to Make Spring Roll Noodle Salad (Great for Meal Prep!)
Marinate the Chicken: In a jar, combine 1/4 cup coconut aminos, 1 teaspoon garlic powder, 1 teaspoon ground ginger, 1/2 teaspoon red pepper flakes, and a pinch of salt and pepper. Add the chicken thighs to a baking dish or plastic bag, pour in the marinade, and mix well. Let it sit for 30 minutes, or if you have time, up to 8 hours in the fridge for deeper flavor.
Cook the Noodles: Bring a large pot of water to a boil. Once boiling, add the 8 ounces of rice noodles and cook according to package directions. Just before the noodles are fully tender (about 2 minutes left in cooking), set aside at least 1/2 cup of the cooking water. Drain the noodles and rinse them under cold water for a few minutes to cool them down and stop the cooking process.
Cook the Chicken: In a large skillet over medium heat, add 1 tablespoon olive oil. Once hot, add the marinated chicken; make sure not to overcrowd the pan. Cook for 7-10 minutes on one side until golden, then flip and cook for another 5-10 minutes or until no pink remains. Remove from the skillet and let cool for a couple of minutes before slicing into bite-sized pieces.
Make the Dressing: While the noodles and chicken cook, combine 1/2 cup almond butter, 1/4 cup coconut aminos, zest from one lime, 2 tablespoons lime juice, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 2 minced cloves of garlic, 1/2 teaspoon ground ginger, 1/2 teaspoon red pepper flakes, and salt and pepper in a jar or measuring cup. Whisk or blend until smooth, adding in the reserved pasta water to reach your desired dressing consistency.
Prep Your Veggies: As everything is cooking, chop your shredded cabbage, slice your cucumbers, julienne your bell peppers, and shred your carrots.
Assemble the Salad: In a large mixing bowl, combine the cooled cooked noodles, shredded red cabbage, julienned red bell peppers, sliced cucumbers, shredded carrots, sliced chicken, and chopped herbs. Pour over the dressing and toss everything together until well combined.
Enjoy!: Garnish the salad with sliced green onions, additional cilantro, and sesame seeds for a beautiful finish.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you’re planning to enjoy it later, consider keeping the dressing separate until you’re ready to serve. You can also freeze portions for up to three months; just double-wrap them to prevent freezer burn. To reheat, try warming it gently in a pan. Remember, the noodles may change slightly in texture after freezing, so they won’t be quite as “al dente,” but a quick toss in some additional dressing can bring them back to life.
Chef’s Helpful Tips
- Avoid overcrowding your pan while cooking chicken; it helps achieve that lovely golden brown.
- Make sure your rice noodles are cooled adequately before mixing to prevent a soggy salad.
- Timing is key; prepping your ingredients while the chicken marinates and noodles cook speeds things up.
- If you’re feeling adventurous, try adding toasted peanuts or other nuts for extra crunch!
- This salad tastes even better after sitting for a few hours as the flavors meld together, making it a perfect meal prep option.
Spring Roll Noodle Salad is not just delicious; it’s adaptable to just about any diet, colorful enough to entice the pickiest eaters, and simple enough that even novice cooks can whip it up confidently.
Recipe FAQs
Can I make this salad vegan?
Absolutely! Substitute the chicken with firm tofu or chickpeas and use maple syrup in the dressing instead of honey. All the other ingredients remain the same and still pack a satisfying punch of flavor.
How do I customize my salad?
Feel free to add any of your favorite veggies like snap peas or avocado. Grated zucchini or edamame would be great additions too!
Can I use another type of noodles?
Yes, you can substitute rice noodles with glass noodles, soba noodles, or even regular pasta. Just keep in mind that cooking times will vary based on the type of noodles used.
How long will leftovers last in the fridge?
If stored properly in an airtight container, the salad will last for about 5 days. You might want to keep the dressing separate until serving to maintain the best texture and flavor.
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📖 Recipe Card
Spring Roll Noodle Salad (Great for Meal Prep!)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 14 servings 1x
- Category: Main Dishes
- Method: Stir-fry
- Cuisine: Asian
Description
Enjoy this vibrant Spring Roll Noodle Salad, featuring tender chicken, crisp vegetables, and a flavorful dressing. Ideal for quick meals or meal prep!
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/4 cup coconut aminos
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- pinch of salt and pepper
- 1 tablespoon olive oil (for cooking)
- 8 ounces rice noodles
- 3 cups shredded red cabbage (240 grams)
- 2 cups julienned red bell peppers (220 grams)
- 2 cups sliced cucumbers (lengthways) (240 grams)
- 2 cups shredded carrots (150 grams)
- 1/2 packed cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint, roughly chopped
- for topping – sliced green onions, fresh cilantro, sesame seeds…
- 1/2 cup almond butter
- 1/4 cup coconut aminos
- zest from one lime
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- 1/4 cup pasta water
Instructions
- Marinate the chicken in a mixture of coconut aminos, garlic, ginger, red pepper flakes, salt, and pepper. Let sit for 30 minutes to 8 hours.
- Cook the rice noodles in boiling water as per package instructions. Reserve 1/2 cup pasta water before draining and rinsing noodles with cold water.
- In a skillet, heat 1 tablespoon of olive oil over medium heat, add the chicken, and cook for 7-10 minutes on each side until no longer pink. Let cool and slice.
- Prepare the dressing by blending almond butter, coconut aminos, lime zest, lime juice, rice vinegar, sesame oil, honey, garlic, ginger, red pepper flakes, and reserved pasta water until smooth.
- Chop all salad vegetables including cabbage, bell peppers, cucumbers, and carrots.
- In a large bowl, combine the cooked noodles, chopped vegetables, shredded chicken, and dressing, tossing to combine.
- Serve and garnish with green onions, cilantro, and sesame seeds.
Notes
This salad can be made ahead of time and stored in the fridge for up to 3 days.
Feel free to customize the vegetables based on your preference or seasonal availability.
The dressing can also be adjusted to taste, adding more lime juice or honey for balance.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 920mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
