Spring Roll Noodle Salad is a delightful, vibrant dish that perfectly captures the essence of fresh ingredients in a bowl. It’s a delightful blend of tender chicken, crisp vegetables, and flavorful rice noodles, all drizzled with a creamy almond butter dressing that ties it all together. The colors alone will catch your eye—think deep purples, bright reds, and crunchy greens that scream freshness. With a dish that’s not only visually appealing but packed with flavor, you’re bound to impress anyone fortunate enough to be at your table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spring Roll Noodle Salad (Great for Meal Prep!)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spring Roll Noodle Salad (Great for Meal Prep!)

Spring Roll Noodle Salad (Great for Meal Prep!)

I still vividly remember the first time I made this dish. It was a last-minute decision for a casual gathering with some friends. I had some leftover chicken thighs and a fridge full of vibrant veggies. As I tossed everything together, I marveled at how such simple ingredients could create something so delicious. Spring Roll Noodle Salad is the answer to those nights when you crave something fresh yet filling. It’s also a fantastic meal prep option, allowing you to enjoy it throughout the week!

Why You’ll Love This Recipe

Simple & Quick: With minimal prep and cook time, you can have this meal ready in about an hour.
Irresistible Flavor: The combination of the almond butter dressing and marinated chicken creates a deliciously satisfying taste.
Eye-Catching Appeal: A beautiful mix of colors and textures makes it a feast for the eyes and stomach.
Flexible Serving: Perfect for lunch, dinner, or as a party dish that everyone will love.
Diet-Friendly Options: Easily adaptable to be gluten-free or vegan by switching the protein or noodles.

Ingredients You’ll Need

2 pounds boneless skinless chicken thighs: Tender and juicy, these offer great flavor. You can substitute with chicken breasts if preferred.
1/4 cup coconut aminos: This soy sauce alternative adds depth without the gluten. If you’re in a pinch, low-sodium soy sauce can work as a substitute.
1 tablespoon olive oil: For marinating and cooking the chicken, enhancing flavor and moisture.
1 teaspoon garlic powder: For a subtle garlicky flavor; fresh garlic can also be used for a punchier taste.
1 teaspoon ground ginger: Adds warmth and spice; fresh grated ginger can be a fresher alternative.
1/2 teaspoon red pepper flakes: A little heat to balance the richness; adjust based on your spice tolerance.
Pinch of salt and pepper: Essential for seasoning your meat and veggies, enhancing the overall dish.
1 tablespoon olive oil (for cooking): Helps achieve a nice sear on the chicken.
8 ounces rice noodles: The star of this dish—look for vermicelli rice noodles for the best texture.
3 cups shredded red cabbage (240 grams): Crunchy and colorful, this is a fantastic source of vitamins. Green cabbage can be used instead if you prefer.
2 cups julienned red bell peppers (220 grams): Sweet and crunchy, bringing a pop of color.
2 cups sliced cucumbers (240 grams): Light and refreshing, providing a nice balance to the flavors.
2 cups shredded carrots (150 grams): Adds sweetness and color. You can use pre-shredded carrots for convenience.
1/2 packed cup fresh cilantro, roughly chopped: A fresh herb that brightens the whole dish; if you’re not a fan, fresh parsley is a great alternative.
1/4 cup fresh mint, roughly chopped: Offers a refreshing zing, elevating the overall flavor. If you don’t have mint, you can skip it or add more cilantro.
For topping: Sliced green onions, fresh cilantro, sesame seeds for a finishing touch.
1/2 cup almond butter: Creamy, nutty flavor that creates a luxurious dressing. Peanut butter can be swapped in if preferred.
1/4 cup coconut aminos: The same as above, enriching the dressing flavor.
Zest from one lime: Adds brightness; don’t forget to avoid the bitter pith!
2 tablespoons lime juice: Freshly squeezed is best, enhancing the dressing’s flavor.
2 tablespoons rice vinegar: Adds acidity and helps balance the sauce.
1 tablespoon toasted sesame oil: A dash adds great flavor depth; it’s worth the purchase for the rich taste.
1 tablespoon honey: A touch of sweetness that balances the savory dressing, maple syrup works as a vegan substitute.
2 cloves garlic, minced: Fresh garlic brings an aromatic quality to the dressing.
1/2 teaspoon ground ginger: Enhances the overall flavor profile of the dressing.
1/2 teaspoon red pepper flakes: Provide that spicy kick; adjust according to your taste.
Salt and pepper, to taste: Essential for seasoning, ensuring all ingredients shine.
1/4 cup pasta water: Helps thin the dressing and adds a bit of starch for creaminess.

How to Make Spring Roll Noodle Salad (Great for Meal Prep!)

Marinate your chicken: In a jar, mix together 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 large glass baking dish or plastic bag, coat them well with the marinade, and let marinate for 30 minutes or up to 8 hours for more flavor.
Make noodles: Bring a large pot of water to a boil and cook the 8 ounces rice noodles according to package directions. When there are about 2 minutes left on the timer, reserve at least 1/2 cup of pasta water from the pot, then drain the noodles and rinse them under cold water to cool.
Cook chicken: In a large skillet over medium heat, add 1 tablespoon olive oil. Once hot, add the marinated chicken (don’t overcrowd the pan) and cook for 7-10 minutes. Flip the chicken and cook for an additional 5-10 minutes until cooked through (no pink remains). Remove from the pan and allow to cool slightly before slicing into bite-sized pieces.
Make the dressing: In a wide-mouth jar or measuring cup, 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 garlic cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon red pepper flakes. Whisk together or use an immersion blender for a smoother texture. Once the noodles are nearly done, add in 1/4 cup pasta water and stir to incorporate.
Prep your salad ingredients: While the noodles and chicken are cooking, chop your veggies accordingly.
Assemble the salad: In a very large bowl, combine the cooked noodles, 3 cups shredded red cabbage, 2 cups julienned red bell peppers, 2 cups sliced cucumbers, 2 cups shredded carrots, sliced chicken, and chopped fresh herbs. Pour the dressing over and toss well to coat everything evenly.
Enjoy!: Garnish with sliced green onions, additional cilantro, and sesame seeds for an extra touch.

Storing & Reheating

To keep your Spring Roll Noodle Salad fresh, store it in an airtight container in the refrigerator for up to 4 days. If you’re planning to store it longer, consider freezing the chicken separately from the salad components for up to 3 months. When reheating, simply warm the chicken in a skillet over low heat until heated through, adding some extra dressing if necessary for moisture. Keep in mind that the texture of the veggies may soften in the fridge, so consider adding fresh ones right before serving.

Chef’s Helpful Tips

Don’t skip marinating: If time permits, the longer you marinate the chicken, the more flavor it will hold—8 hours is ideal.
Use cold water for the noodles: Rinsing them in cold water helps stop the cooking and keeps them from becoming mushy.
Prep in batches: If you’re meal prepping, separate the dressing from the salad until you’re ready to enjoy it to maintain freshness.
Adjust your vegetables: Feel free to swap in any of your favorite vegetables; snap peas and scallions would make great additions.
Save some pasta water: This starchy liquid can help thin out any thick dressing while also adding a touch of flavor.

The Spring Roll Noodle Salad (Great for Meal Prep!) is not just a dish; it’s a rainbow of flavors and textures that’s sure to brighten up your meal routine. Whether you pack it for lunch, serve it at a family gathering, or enjoy it as a light dinner, the delightful combination of chicken, noodles, and fresh veggies will have everyone coming back for more. Take your time to experiment with the ingredients and dressings to make it your own. It’s an easy, healthy meal that will quickly become a favorite!

Recipe FAQs

Can I make this salad vegetarian or vegan?

Absolutely! To make a vegetarian or vegan version, simply swap the chicken for tofu or tempeh, and use a plant-based almond butter that doesn’t contain any animal products. You can also omit honey and use maple syrup for sweetness.

How can I store any leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you anticipate further storage, consider freezing the dressing and chicken separately from the veggies to maintain freshness.

What’s the best way to serve this salad?

This salad can be served cold or at room temperature. It’s perfect for meal prep as the flavors continue to meld over time. Just ensure to toss it lightly before serving for even coating with the dressing!

Can I prepare the dressing in advance?

Yes! The dressing can be made a few days ahead and stored in the refrigerator. Just give it a good whisk or shake before using since separation may occur over time.

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Spring Roll Noodle Salad (Great for Meal Prep!)

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Author: Peter
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 14 servings 1x
Category: Main Dishes
Method: Stir-fry
Cuisine: Asian

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Description

This Spring Roll Noodle Salad combines tender chicken, vibrant veggies, and a creamy dressing for a refreshing meal that’s quick to make and ideal for 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
2 cups julienned red bell peppers
2 cups sliced cucumbers
2 cups shredded carrots
1/2 packed cup fresh cilantro, roughly chopped
1/4 cup fresh mint, roughly chopped
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 by mixing coconut aminos, garlic powder, ground ginger, red pepper flakes, salt, and pepper in a jar. Add the chicken and marinade to a baking dish or bag, ensuring even coating. Marinate for 30 minutes to 8 hours.
Prepare the rice noodles according to the package instructions. Reserve 1/2 cup of pasta water and then drain and rinse the noodles under cold water.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the marinated chicken for 7-10 minutes on one side, then flip and cook for another 5-10 minutes until thoroughly cooked. Slice the chicken once cooled.
To make the dressing, blend the almond butter, coconut aminos, lime zest, lime juice, rice vinegar, sesame oil, honey, minced garlic, ground ginger, red pepper flakes, salt, and reserved pasta water until smooth.
Chop all vegetables like red cabbage, bell peppers, cucumbers, and carrots.
In a large bowl, combine the cooked noodles, cabbage, bell peppers, cucumbers, carrots, sliced chicken, and herbs. Pour the dressing over and mix thoroughly.
Serve garnished with chopped green onions, cilantro, and sesame seeds.

Notes

For added crunch, consider including nuts or seeds as toppings.
This salad holds up well in the fridge, making it a perfect meal prep option.
Feel free to customize the vegetables according to your preference.