Spring Roll Noodle Salad is a delightful blend of fresh vegetables, tender chicken, and chewy rice noodles, bathed in a rich, flavorful dressing. Imagine crunchy cabbage and vibrant bell peppers dancing with silky noodles and marinated chicken, all combined in one beautiful bowl. This dish is not only satisfying but also packed with nutrients, making it the perfect go-to for lunch or dinner. Whether you’re preparing it for a picnic, a potluck, or just a cozy meal at home, each bite transports you to a sun-soaked street market where aromatic flavors and colors abound.

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 stumbled upon this Spring Roll Noodle Salad during a lively summer gathering, and it quickly became a staple in my meal prep routine. The wonderful thing about this recipe is how adaptable it is. You can swap out proteins, change vegetables, or adjust the spice level according to your taste. Plus, it tastes just as great, if not better, the next day. With the simple ingredients and straightforward steps, you’ll find that making this salad is not only easy but truly rewarding. I encourage you to give it a whirl; I promise you’ll love it!

Why You’ll Love This Recipe

Simple & Quick: With a total prep and cook time of 60 minutes, this can easily be prepped ahead for busy weekdays!
Irresistible Flavor: Enjoy the earthy notes from the almond butter mingled with the refreshing crunch from the vegetables.
Eye-Catching Appeal: The colors of the salad are vibrant and inviting, making it perfect for gatherings or a colorful weeknight dinner.
Flexible Serving: Great as a meal on its own or as a side for grilled meats—perfect for picnics, BBQs, or a quick lunch.
Diet-Friendly Options: Easily adaptable; can be made gluten-free by swapping the soy sauce with coconut aminos and omitting the noodle for a salad.

Ingredients You’ll Need

2 pounds boneless skinless chicken thighs: A flavorful and juicy option that absorbs marinades well. You could substitute with tofu for a vegetarian version.
1/4 cup coconut aminos: A fantastic soy sauce alternative with a hint of sweetness; it’s perfect for adding flavor without too much sodium.
1 tablespoon olive oil: Used for cooking the chicken, it adds depth and keeps the meat moist.
1 teaspoon garlic powder: A convenient way to add garlic flavor without the fuss. Fresh minced garlic can be used if preferred.
1 teaspoon ground ginger: This lends warmth and spice; fresh ginger is a great substitute if you have it on hand.
1/2 teaspoon red pepper flakes: For that extra kick—adjust to your preference!
Pinch of salt and pepper: Essential for enhancing flavors in the dish.
1 tablespoon olive oil (for cooking): Helps create a nice sear on the chicken.
8 ounces rice noodles: Chewy noodles that will soak up the dressing and marry the flavors beautifully.
3 cups shredded red cabbage: Adds crunch and color—feel free to experiment with other cabbage types.
2 cups julienned red bell peppers: Sweet and crunchy; you can also mix in other colored peppers.
2 cups sliced cucumbers (lengthways): Provides a refreshing crunch; substitute with zucchini if you wish.
2 cups shredded carrots: Sweetness and color in every bite—grated or (thinly) sliced work too!
1/2 packed cup fresh cilantro, roughly chopped: Brightens the dish with freshness; omit if you’re not a fan.
1/4 cup fresh mint, roughly chopped: A cool flavor that complements other ingredients beautifully.
For topping: Sliced green onions, fresh cilantro, sesame seeds add texture and flair.
1/2 cup almond butter: Creamy and rich; it acts as a base for the luscious dressing. Peanut butter works too!
1/4 cup coconut aminos: Adds additional flavor to the dressing.
Zest from one lime: For a bright punch—ensure you don’t over-zest to avoid bitterness.
2 tablespoons lime juice: Freshly squeezed juice brings acidity, balancing the richness.
2 tablespoons rice vinegar: Adds tang and brightness to the dressing.
1 tablespoon toasted sesame oil: Deep, nutty flavor that ties the dressing together.
1 tablespoon honey: Natural sweetness to balance flavors; maple syrup can be used for a vegan option.
2 cloves garlic, minced: Fresh is always better for a stronger garlic flavor.
1/2 teaspoon ground ginger: Dual ginger brings consistent flavor.
1/2 teaspoon red pepper flakes: Adjust based on spicy preference.
Salt and pepper, to taste: To season your dressing perfectly.
1/4 cup pasta water: When mixed in, it helps to loosen the dressing and binds it all together.

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

Marinate the Chicken: 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 in a jar. Add 2 pounds of boneless skinless chicken thighs and coat evenly. Let marinate for 30 minutes or up to 8 hours for maximum flavor.
Cook the Noodles: Boil a large pot of water and prepare 8 ounces of rice noodles according to package details. Just before the noodles finish, reserve at least 1/2 cup of pasta water and then drain the noodles. Rinse under cold water to cool and prevent sticking.
Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the chicken in batches, about 7-10 minutes on each side or until the internal temperature reaches 165°F (75°C). Once done, let the chicken rest, then slice into bite-sized pieces.
Make the Dressing: In a wide-mouth jar, combine 1/2 cup almond butter, 1/4 cup coconut aminos, zest of 1 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. Add reserved pasta water and blend until smooth.
Prep Your Salad Ingredients: Chop all your veggies: 3 cups shredded red cabbage, 2 cups julienned red bell peppers, 2 cups sliced cucumbers, and 2 cups shredded carrots, then set aside.
Assemble the Salad: In a very large bowl, combine the cooked noodles, all the chopped veggies, sliced chicken, and herbs (1/2 cup cilantro and 1/4 cup mint). Pour the dressing over the top and toss gently to combine all the ingredients evenly.
Enjoy: Garnish with sliced green onions, additional cilantro, and sesame seeds for a finishing touch.

Storing & Reheating

Store any leftover Spring Roll Noodle Salad in an airtight container in the refrigerator for up to three days. While it’s best enjoyed fresh, you can freeze the salad (without dressing) for up to three months. To reheat, simply allow it to thaw in the refrigerator overnight, then serve it cold or warm in a skillet for a few minutes until heated through. Note that some vegetables may lose their crunch, so don’t be afraid to add a little fresh crunch with new veggies when serving!

Chef’s Helpful Tips

Avoid overcrowding the chicken in the skillet for an even cook.
Ensure the noodles are rinsed thoroughly to prevent sticking together.
If you find the dressing too thick, gradually whisk in more reserved pasta water.
Experiment with different herbs and veggies based on seasonal availability or personal preference.
If you prefer extra crunch, add in some crushed peanuts or fried shallots as toppings.

Spring Roll Noodle Salad is not just a recipe; it’s a canvas for creativity and flavor exploration. Each ingredient harmonizes beautifully, creating a dish that is not only nutritious but also incredibly satisfying. Feel free to swap out veggies, play with the dressing proportions, or even add some crunch with nuts for a delicious variation. I encourage you to enjoy this salad in your own unique way. Happy cooking!

Recipe FAQs

Can I make this salad in advance?

Absolutely! For the freshest experience, prepare the salad up to a day in advance. Keep the dressing separate until you’re ready to serve to ensure the veggies stay crisp.

What can I substitute for rice noodles?

If rice noodles aren’t available, you can use any preferred noodles such as soba, vermicelli, or even whole wheat pasta. Cook according to the package instructions and enjoy.

Is this salad gluten-free?

Yes, if you use gluten-free rice noodles and coconut aminos instead of soy sauce! It’s an excellent gluten-free option that everyone can enjoy.

Can I add more protein?

Definitely! Feel free to add shrimp, tofu, or even edamame for a healthy protein boost, tailoring it to your dietary preferences.

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Spring Roll Noodle Salad (Great for Meal Prep!)

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Author: Anna
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 14 servings 1x
Category: Main Dishes
Method: Stir-fry
Cuisine: Asian

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Description

This Spring Roll Noodle Salad offers irresistible flavors with tender chicken, fresh veggies, and a delicious dressing. It’s perfect for quick meals and 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 by mixing coconut aminos, garlic, ginger, red pepper flakes, salt, and pepper. Coat the chicken in the marinade and let sit for 30 minutes to 8 hours.
Cook the rice noodles according to package instructions. Reserve at least 1/2 cup of pasta water before draining and rinsing 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 each side until fully cooked. Let it cool and slice into bite-sized pieces.
Prepare the dressing by combining its ingredients in a jar or measuring cup. Blend until smooth, adjusting with reserved pasta water if needed.
Chop the veggies and set aside.
In a large bowl, combine cooked noodles, veggies, sliced chicken, and herbs. Pour the dressing over the salad and toss thoroughly to combine.
Garnish with green onions, cilantro, and sesame seeds before serving.

Notes

For more flavor, marinate the chicken overnight.
Feel free to substitute or add any favorite vegetables to the salad.
This salad can be stored in the fridge for about 3 days.