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

Scale

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

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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