Spring Roll Noodle Salad combines the vibrant crunch of fresh vegetables, the delicious bite of marinated chicken, and a creamy dressing that dances in your mouth. Brightly colored, filling, and utterly satisfying, this dish is not just another salad. It’s a colorful melody of textures and flavors that you’ll crave, whether it’s a sunny weekend lunch or a hearty weeknight dinner.

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 first made this salad during a particularly busy week when meal prep became a necessity rather than a choice. If you’ve ever wondered how to enjoy a fresh, homemade meal without spending hours in the kitchen each day, this Spring Roll Noodle Salad (Great for Meal Prep!) is a perfect solution. The best part? It keeps beautifully all week, tasting fresh and vibrant as you enjoy it every day. I can’t wait to share this delightful recipe with you!

Why You’ll Love This Recipe

Simple & Quick: Whip up this dish in just 30 minutes—perfect for busy nights.
Irresistible Flavor: The combination of marinated chicken and fresh veggies results in a savory and sweet explosion of flavor.
Eye-Catching Appeal: Vibrant colors make this salad not just delicious but also an impressive presentation for gatherings.
Flexible Serving: Perfect for lunch, dinner, or a snack. Ideal for meal prepping!
Diet-Friendly Options: Swap out chicken for tofu or chickpeas for a satisfying vegan option.

Ingredients You’ll Need

2 pounds boneless skinless chicken thighs: Meaty and tender, chicken thighs hold flavor well. You can substitute with chicken breasts for a leaner option.
1/4 cup coconut aminos: A soy sauce alternative that is less salty, perfect for marinating.
1 tablespoon olive oil: An essential for sautéing; you can also use avocado oil.
1 teaspoon garlic powder: Adds depth without the fuss of fresh garlic. Fresh minced garlic can also be used.
1 teaspoon ground ginger: Gives a warm spice; fresh ginger works wonders too.
1/2 teaspoon red pepper flakes: For a little heat! Adjust according to your spice tolerance.
Pinch of salt and pepper: Essential for enhancing all flavors.
1 tablespoon olive oil (for cooking): Use for sautéing your chicken.
8 ounces rice noodles: Strands of goodness that absorb the flavors well. You can use other types of noodles, but rice noodles fit the spring roll theme.
3 cups shredded red cabbage: Crunchy and crunchy; you can substitute with green cabbage.
2 cups julienned red bell peppers: Sweet and colorful; yellow or orange bell peppers work too.
2 cups sliced cucumbers (lengthways): Refreshing and hydrating; you might also try daikon radish for a crunchy twist.
2 cups shredded carrots: Sweet and vibrant, adding both color and texture; can also use matchstick carrots.
1/2 packed cup fresh cilantro, roughly chopped: Adds brightness; parsley or basil is an excellent substitute.
1/4 cup fresh mint, roughly chopped: A refreshing touch—you can play with other herbs like Thai basil.
Toppings like sliced green onions, fresh cilantro, sesame seeds: These enhance flavor and presentation!
1/2 cup almond butter: Creaminess that ties the dressing together; peanut butter can be a great alternative.
1/4 cup coconut aminos: For a slight sweetness and acidic flavor; regular soy sauce can substitute.
Zest from one lime: This adds a fragrant note to your dressing.
2 tablespoons lime juice: Freshens and balances.
2 tablespoons rice vinegar: Tangy and bright; regular vinegar or apple cider can be used, if necessary.
1 tablespoon toasted sesame oil: Adds a nutty flavor, but you can skip if you’re short on time.
1 tablespoon honey: Wholesome sweetness; agave or maple syrup serves as a nice alternative.
2 cloves garlic, minced: Fresh garlic offers a punch; adjust to taste.
1/2 teaspoon ground ginger: Provides warmth; fresh ginger is always a bonus.
1/2 teaspoon red pepper flakes: Same as above, for added heat.
Salt and pepper, to taste: Essential for enhancing all flavors.
1/4 cup pasta water: Incorporates the right texture into your dressing.

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

Marinate the Chicken: In a jar, mix 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. Place the chicken thighs in a large glass baking dish or a plastic bag, pour over the marinade, and ensure it’s well-coated. Let this marinate for 30 minutes or up to 8 hours for maximum flavor.
Cook the Noodles: Bring a large pot of water to a boil. Cook the 8 ounces rice noodles according to the package instructions. When there are 2 minutes left, scoop out about 1/2 cup of pasta water and set it aside. Drain the noodles and rinse them under cold water until cool.
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the marinated chicken (avoid overcrowding the pan) and cook for 7-10 minutes. Flip the chicken and let it cook another 5-10 minutes, checking for doneness. Once cooked through, remove from the pan and allow it to cool for a few minutes before slicing into bite-sized pieces.
Make the Dressing: In a wide-mouth jar, combine the almond butter, 1/4 cup coconut aminos, zest of 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, 1/2 teaspoon red pepper flakes, and salt and pepper to taste. Blend until smooth, or use an immersion blender. If using, add in your reserved pasta water and whisk until combined.
Prep the Veggies: While your noodles and chicken are cooking, take the time to chop and prepare your shredded red cabbage, julienned red bell peppers, sliced cucumbers, and shredded carrots.
Assemble the Salad: In a really large bowl, combine the cooked noodles, shredded red cabbage, bell peppers, cucumbers, shredded carrots, sliced chicken, and herbs. Pour over the dressing and toss well until everything is evenly coated.
Enjoy!: Serve the salad immediately, garnished with sliced green onions, extra cilantro, and a sprinkle of sesame seeds.

Storing & Reheating

Store your Spring Roll Noodle Salad in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, the salad can last up to 3 months, but the texture of the veggies may change. When you’re ready to enjoy it again, just let it thaw in the fridge overnight and enjoy it cold. To refresh it, consider adding a little extra lime juice or dressing.

Chef’s Helpful Tips

Avoid overcooking the chicken to keep it juicy. Use a thermometer for accuracy; it’s done at 165°F.
Room-temperature ingredients can help flavors blend better, especially the almond butter in the dressing.
If your noodles seem clumpy, drizzle a tiny bit of olive oil before adding to the salad.
Don’t hesitate to mix in your favorite veggies, like snap peas or bell peppers, to customize the salad.
This salad is a fantastic option for meal prep; store it in single portion containers for easy grab-and-go lunches!

Spring Roll Noodle Salad stands out for its blend of fresh flavors, hearty textures, and the ease of preparation. It’s well-suited for any occasion, and I encourage you to experiment with your favorite ingredients, tailoring it to your palate. Dive into this colorful creation, and enjoy every bite!

Recipe FAQs

Can I make this salad vegan?

Absolutely! Substitute the chicken with tofu or chickpeas for a satisfying protein boost. Make sure to use maple syrup instead of honey for the dressing to keep it vegan-friendly.

How can I make this recipe gluten-free?

To make this salad gluten-free, use gluten-free rice noodles. Ensure the coconut aminos you use are labeled gluten-free, or substitute with tamari or another gluten-free soy sauce alternative.

Can I prepare this salad in advance?

Yes! This salad is perfect for meal prep. You can make it 1-2 days in advance and store it in the refrigerator. The flavors will meld beautifully. Just make sure to store the dressing separately if you prefer a fresher taste.

What other toppings work well with this salad?

Feel free to add toppings like diced avocado, roasted peanuts, or sesame seeds for an extra crunch. Fresh herbs like basil or even lime wedges can elevate the flavor further!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Spring Roll Noodle Salad (Great for Meal Prep!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 14 servings 1x
Category: Main Dishes
Method: Cooking
Cuisine: Asian

Print Recipe

Description

This Spring Roll Noodle Salad is bursting with flavor and freshness. Featuring tender chicken, vibrant veggies, and a rich dressing, it’s a simple and nutritious meal perfect for busy days.

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
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

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken by mixing coconut aminos, garlic powder, ground ginger, red pepper flakes, salt, and pepper in a jar. Combine the marinade with the chicken in a dish or bag, ensuring it's evenly coated. Let it marinate for 30 minutes to 8 hours.
Cook the rice noodles according to package instructions in a boiling pot of water, reserving 1/2 cup of pasta water before draining and rinsing the noodles with cold water to cool.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the marinated chicken, cooking for 7-10 minutes on each side until fully cooked and no longer pink. Remove and let cool before slicing into bite-sized pieces.
Prepare the dressing by blending all dressing ingredients in a jar or measuring cup until smooth. Combine the reserved pasta water with the dressing and whisk together.
Chop all salad vegetables, including cabbage, bell peppers, cucumbers, and carrots.
In a large bowl, combine the cooked noodles, chopped vegetables, sliced chicken, and herbs. Pour the dressing over and toss to mix thoroughly.
Serve with garnishes like chopped green onions, additional cilantro, and sesame seeds.

Notes

Allowing the chicken to marinate for longer enhances the flavor.
Fresh herbs can be adjusted based on personal preference or seasonal availability. Gradient colors of vegetables make the salad visually appealing.
The salad can be stored in the fridge for meal prep, keeping it fresh and ready. Serve chilled.