Spring Roll Noodle Salad perfectly blends fresh flavors and textures into a delightful dish. With tender chicken, vibrant veggies, and a creamy, tangy dressing, this salad is not only visually appealing but also incredibly satisfying. Picture a colorful bowl filled with crunchy cabbage, crunchy carrots, and silky noodles, each bite bursting with zest. It’s the sort of meal that will brighten your day and leave you counting the minutes until lunch.

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 stumbled upon the idea of a Spring Roll Noodle Salad during a warm-weather gathering. The combination of ingredients and bright, inviting colors made it the star of the table, outshining traditional salads. This dish has become a weekly staple because it’s not just nutritious and delicious; it’s also ideal for meal prep! Just imagine whipping up a batch ahead of time for busy weekdays—easy peasy.

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, this salad is a breeze to assemble after a busy day.
Irresistible Flavor: A harmonious blend of savory chicken, fresh veggies, and a nutty, zesty dressing makes each bite delightful.
Eye-Catching Appeal: The vibrant colors and textures are sure to impress at potlucks or casual dinners with friends.
Flexible Serving: Great as a main dish or side, it’s perfect for any occasion from lunch to summer picnics!
Diet-Friendly Options: Easily adapt this recipe for gluten-free or vegetarian diets; just swap out the chicken for tofu or chickpeas.

Ingredients You’ll Need

2 pounds boneless skinless chicken thighs: Juicy and flavorful, ideal for marinating. You can substitute with chicken breasts if desired.
1/4 cup coconut aminos: A soy sauce alternative that adds depth. Soy sauce works well if you’re not avoiding gluten.
1 tablespoon olive oil: Used for marinating and cooking; it adds a rich flavor, or you can use avocado oil for a different profile.
1 teaspoon garlic powder: Adds warmth to the marinade, or use minced fresh garlic for a bolder flavor.
1 teaspoon ground ginger: Contrasts the sweet and savory elements; fresh ginger is a fantastic substitute if you have it on hand.
1/2 teaspoon red pepper flakes: Gives just the right amount of heat, adjust as needed for your spice preference.
Pinch of salt and pepper: Enhances flavors; always taste as you go!
1 tablespoon olive oil (for cooking): This helps prevent sticking and adds richness to the chicken as it cooks.
8 ounces rice noodles: They lend a wonderful chewiness; substitute with any other short pasta if necessary.
3 cups shredded red cabbage (240 grams): Crisp and crunchy, it’s a nutrient powerhouse; green cabbage can be used as well.
2 cups julienned red bell peppers (220 grams): Sweet and vibrant, adding color; you can mix in yellow or green bell peppers for variety.
2 cups sliced cucumbers (lengthways) (240 grams): Refreshing crunch; feel free to use pickled cucumbers for added zing.
2 cups shredded carrots (150 grams): Earthy and sweet; these can also be replaced with thinly sliced radishes for a peppery twist.
1/2 packed cup fresh cilantro, roughly chopped: Adds a fresh taste; if cilantro isn’t your thing, parsley is a great alternative.
1/4 cup fresh mint, roughly chopped: Brightens the dish; you can skip it if you prefer a straightforward flavor.
For topping – sliced green onions, fresh cilantro, sesame seeds: These add texture and a visual finish.
1/2 cup almond butter: Creamy and rich, it makes a fantastic dressing base; cashew or tahini could also work.
1/4 cup coconut aminos: Adds sweetness; regular soy sauce is an alternative.
Zest from one lime: Brings a bright, fresh aroma; use juice from the lime in the next steps too!
2 tablespoons lime juice: Adds tang; substitute with lemon juice if necessary.
2 tablespoons rice vinegar: For balance and acidity; apple cider vinegar can be used as a substitute.
1 tablespoon toasted sesame oil: Has a deep, nutty flavor; just remember a little goes a long way!
1 tablespoon honey: Sweetens the dressing; agave syrup works well for vegan options.
2 cloves garlic, minced: Boosts the dressing with flavor; can use garlic powder as an alternative.
1/2 teaspoon ground ginger: Complementing the fresh ginger in the marinade; can be omitted if preferred.
1/2 teaspoon red pepper flakes: To spice up the dressing; adjust based on your heat preference.
Salt and pepper, to taste: Always adjust seasoning to your liking for the best flavor.
1/4 cup pasta water: Used to adjust the dressing consistency; it’s a useful trick to make the sauce silky.

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. Mix well. Add the chicken to a large glass baking dish or a resealable plastic bag, pour in the marinade, and ensure the chicken is fully coated. Let it sit for 30 minutes, or up to 8 hours for deeper flavor.
Make the Noodles: Bring a large pot of water to boil and cook the rice noodles according to package directions. When there are two minutes left, reserve at least 1/2 cup of pasta water. Drain the noodles, then rinse with cold water to cool.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken, ensuring not to overcrowd the pan; cook for 7-10 minutes until browned and cooked through. Flip and cook an additional 5-10 minutes. Remove from heat and let sit for a few minutes before slicing into bite-sized pieces.
Prepare the Dressing: In a wide-mouth jar or measuring cup, add 1/2 cup almond butter, 1/4 cup coconut aminos, lime zest, 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 another 1/2 teaspoon red pepper flakes. Blend until smooth. Just before adding to the salad, whisk in 1/4 cup reserved pasta water to thicken it slightly.
Prep Your Salad Ingredients: While the noodles and chicken are cooking, chop all your veggies—cabbage, bell peppers, cucumbers, and carrots—so they are ready to go.
Assemble the Salad: In a large mixing bowl, combine the cooked noodles, shredded cabbage, bell peppers, cucumbers, carrots, sliced chicken, and chopped herbs. Pour the dressing over and toss well to combine, ensuring every ingredient gets coated.
Enjoy: For a beautiful finish, garnish with chopped green onions, additional cilantro, and a sprinkle of sesame seeds.

Storing & Reheating

After assembling your salad, it’s best to store leftovers in an airtight container in the refrigerator for up to three days. If you plan to meal prep, keep the dressing separate until you’re ready to eat to maintain freshness and texture. You can also freeze portions for up to three months; just remember that the veggies may lose some crunch. Reheat gently in the microwave, or enjoy cold. If the salad seems dry, a splash of water or extra dressing can refresh it.

Chef’s Helpful Tips

Avoid overcrowding the skillet when cooking the chicken to ensure it sears nicely and doesn’t steam.
Always taste your marinade before adding the chicken; you want it to be flavorful and well-seasoned.
For a creamier dressing, you can add a little more almond butter.
If making this salad ahead, consider storing the veggies and noodles separately to keep everything crunchy.
Adjust the heat by modifying the red pepper flakes according to your spice tolerance.
To save more time, consider using shredded rotisserie chicken instead of marinating and cooking raw chicken.

This Spring Roll Noodle Salad isn’t just a delicious dish; it’s a wonderful way to enjoy a medley of flavors and textures while also being friendly to your schedule and meal prep needs. Enjoy the vibrant colors, fresh ingredients, and a hearty dose of nutrition as you dig in. Feel free to experiment and make it your own!

Recipe FAQs

Can I make this salad vegan?

Yes! For a vegan version, replace the chicken with tofu or chickpeas and use a plant-based sweetener in the dressing, like maple syrup instead of honey.

How do I keep the noodles from getting mushy?

Rinse the noodles under cold water after cooking to stop the cooking process, and consider tossing them with a little oil to prevent sticking if you’re meal prepping.

Can I add other vegetables?

Absolutely! Feel free to throw in additional vegetables like snap peas, radishes, or bell peppers to suit your taste. The more colorful, the better!

How long will leftovers last?

The salad is best enjoyed fresh, but it will keep in the fridge for up to three days. Just remember to store any dressing separately until serving to keep everything fresh and crunchy.

More Main Dishes Recipes

Thai Red Chicken Curry

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Spring Roll Noodle Salad (Great for Meal Prep!)

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Author: Anna
Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 0 hours
Yield: 14 servings 1x
Category: Main Dishes
Method: Boiling, Sautéing, Blending
Cuisine: Asian

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Description

This Spring Roll Noodle Salad combines tender chicken, crunchy vegetables, and a delicious creamy dressing. It’s perfect for quick dinners or meal prep, offering irresistible flavors in every bite!

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 (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 (for dressing)
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 (for dressing)
1/2 teaspoon red pepper flakes (for dressing)
salt and pepper, to taste
1/4 cup pasta water

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Instructions

Marinate the chicken by mixing coconut aminos, garlic, ground ginger, red pepper flakes, salt, and pepper in a jar. Pour over the chicken in a baking dish or bag, ensuring it's well-coated. Let it marinate for 30 minutes to 8 hours.
Bring a large pot of water to a boil. Cook the rice noodles according to the package directions. Reserve 1/2 cup pasta water before draining and rinsing the noodles under cold water.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the marinated chicken in batches for about 7-10 minutes on each side until fully cooked. Slice into bite-sized pieces once cooled.
Prepare the dressing by combining all ingredients in a jar or bowl. Blend until smooth, and add reserved pasta water to achieve your desired consistency.
Chop all salad vegetables including red cabbage, bell peppers, cucumbers, and carrots.
In a large bowl, combine cooked noodles, shredded cabbage, vegetables, cooked chicken, and herbs. Pour the dressing over and toss gently until well mixed.
Serve garnished with chopped green onions, cilantro, and sesame seeds.

Notes

Feel free to customize the vegetables based on what’s in season or available.
This salad is great for meal prep; it keeps well in the fridge for up to 3 days.