Name: Spring Roll Noodle Salad (Great for Meal Prep!)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 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

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.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 90mg