Spring is in the air, and nothing screams freshness quite like a vibrant, colorful bowl of Spring Roll Noodle Salad! This dish combines the delightful textures of crunchy vegetables with tender rice noodles and juicy marinated chicken, making it a family favorite for gatherings and meal prep. It’s not only visually stunning with bright reds, greens, and purples, but it also packs a flavor punch that satisfies on a warm day or any time you crave something light yet filling.

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!)

When I first stumbled upon this recipe, I knew it would be a winner. As someone who’s always on the lookout for healthy, make-ahead meals, I fell in love with how effortlessly this salad comes together. The best part? It’s fantastic for meal prep! You can easily whip up a big batch, store it in the fridge, and enjoy it throughout the week without losing any of its delightful crunch or flavor. Trust me, once you try this Spring Roll Noodle Salad, you’ll want it on your table every week!

Why You’ll Love This Recipe

Simple & Quick: Prep takes about 30 minutes, and cooking is a breeze!
Irresistible Flavor: The sweet and savory dressing brings everything to life, while the chicken adds a hearty touch.
Eye-Catching Appeal: This salad is a feast for the eyes, with vibrant colors and shapes.
Flexible Serving: Perfect as a meal on its own or as a side at parties and picnics.
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets.

Ingredients You’ll Need

2 pounds boneless skinless chicken thighs: Lean and flavorful, they soak up the marinade beautifully. You can substitute boneless skinless chicken breasts if you prefer a lighter option.
1/4 cup coconut aminos: A great soy sauce alternative that adds depth without the gluten. Tamari is a good substitute if you need a soy option.
1 tablespoon olive oil: Used for marinating the chicken and sautéing. Choose a high-quality oil for best flavor.
1 teaspoon garlic powder: Adds a warm, savory depth to the marinade.
1 teaspoon ground ginger: This spice creates a lovely warmth; fresh ginger can be used but in smaller amounts.
1/2 teaspoon red pepper flakes: For a gentle kick – adjust according to your spice preference.
Pinch of salt and pepper: Essential to enhance the flavors in the dish.
1 tablespoon olive oil (for cooking): Necessary for perfectly sautéing the chicken without it sticking.
8 ounces rice noodles: The perfect vessel for all those fresh vegetables! If you can’t find rice noodles, any thin noodle will do.
3 cups shredded red cabbage (240 grams): Provides a crunchy texture and vibrant color – feel free to substitute with green cabbage if needed.
2 cups julienned red bell peppers (220 grams): Sweet and crunchy, adding a lovely pop of color.
2 cups sliced cucumbers (lengthways) (240 grams): Refreshingly crisp, they add a nice cool contrast to the warm noodles.
2 cups shredded carrots (150 grams): Adds sweetness and color; you could also use pre-packaged coleslaw mix!
1/2 packed cup fresh cilantro, roughly chopped: Bright and fragrant, this herb brings freshness – omit if you’re not a fan.
1/4 cup fresh mint, roughly chopped: Another layer of fresh flavor that complements the ingredients beautifully.
Toppings: Sliced green onions, fresh cilantro, sesame seeds, and any other garnishes you love!
1/2 cup almond butter: Creamy and rich, it creates a luxurious dressing.
1/4 cup coconut aminos: This gives the dressing both flavor and body.
Zest from one lime: For an additional burst of citrusy freshness.
2 tablespoons lime juice: Brightens up all the flavors.
2 tablespoons rice vinegar: Adds a tangy note; apple cider vinegar can substitute in a pinch.
1 tablespoon toasted sesame oil: For a toasty depth in the dressing; you can leave it out if you prefer.
1 tablespoon honey: Sweetens and balances out the dressing; agave syrup works for a vegan option.
2 cloves garlic, minced: Fresh is best for that amazing aroma.
1/2 teaspoon ground ginger: To complement the fresh spices in the chicken.
1/2 teaspoon red pepper flakes: Adjust to your heat level!
Salt and pepper, to taste: Season well to enhance all the flavors.
1/4 cup pasta water: Helps to thin and loosen the dressing just before serving.

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

Marinate your chicken: In a jar, mix 1/4 cup coconut aminos, 1 teaspoon garlic powder, 1 teaspoon ground ginger, and red pepper flakes with a pinch of salt and pepper. Place the chicken in a large glass baking dish or plastic bag. Pour the marinade over the chicken and ensure it’s evenly coated. Let it marinate for at least 30 minutes, or up to 8 hours to deepen the flavors.
Make the noodles: Bring a large pot of water to a boil. Cook the rice noodles according to the package directions. When there are 2 minutes left in the cooking time, reserve at least 1/2 cup of the pasta water and set it aside before draining the noodles. Rinse them under cold water to stop the cooking process.
Cook chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken, cooking for 7-10 minutes on one side before flipping and cooking an additional 5-10 minutes until fully cooked (internal temperature should reach 165°F and no pink remains). Remove from heat and let cool 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 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, and once the noodles are almost done, add 1/4 cup of pasta water and mix well.
Prep your salad ingredients: While the noodles and chicken are cooking, chop your veggies: red cabbage, bell peppers, cucumbers, and carrots so they’re ready for assembly.
Assemble the salad: In a very large bowl, combine the cooked noodles, shredded cabbage, bell peppers, cucumber, shredded carrots, sliced chicken, and fresh herbs. Pour the dressing over everything, and toss well to ensure every bit is coated.
Enjoy!: Top with chopped green onions, fresh cilantro, and sesame seeds before serving. This salad is just as delicious when eaten fresh and can be packed for lunches all week long.

Storing & Reheating

Store any leftovers of your Spring Roll Noodle Salad in an airtight container in the refrigerator for up to 3 days. For meal prep, it’s best to keep the dressing separate until you’re ready to eat to maintain the crunch of the veggies. If you’d like to freeze it, pack in a sealable bag, removing as much air as possible, and enjoy within 3 months. To reheat, use the microwave for about 1-2 minutes; just note the veggies may lose a bit of crunch after being frozen.

Chef’s Helpful Tips

Always let the chicken marinate for at least 30 minutes, but for maximum flavor, aim for 4 to 6 hours.
When preparing the noodles, don’t forget to rinse them under cold water; this stops them from sticking together.
It’s easier to chop the vegetables uniformly so that they mix well, both visually and when you eat.
For extra crunch, feel free to toss in some crushed peanuts or cashews right before serving.
If you want to make this salad vegetarian, swap the chicken for crispy tofu or chickpeas!

This Spring Roll Noodle Salad is not just a meal; it’s an experience! Bursting with flavor and color, it’s an easy way to bring a healthy, satisfying dish to your table. Feel free to adjust the ingredients to suit your taste or what you have on hand. Encourage the kids to help chop veggies or toss the final salad together; food always tastes better when a loved one helps out! Enjoy every delightful bite!

Recipe FAQs

Can I make this salad vegan?

Absolutely! You can easily replace the chicken with marinated tofu or chickpeas, and use maple syrup instead of honey for a vegan dressing.

How long can I store the salad?

When stored in an airtight container in the fridge, the salad will stay fresh for about 3 days. However, to maintain the crunch of the vegetables, it’s best to keep the dressing separate until serving.

What can I use instead of rice noodles?

If rice noodles aren’t available, you can use any thin pasta, zucchini noodles, or even quinoa for a different twist!

Can I prepare this salad in advance?

Yes! It’s perfect for meal prep. Just keep the dressing separate until you’re ready to serve to keep everything fresh and crunchy.

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Spring Roll Noodle Salad (Great for Meal Prep!)

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Author: Peter
Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 0 hours
Yield: 14 servings 1x
Category: Main Dishes
Method: Salad
Cuisine: Asian

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Description

This Spring Roll Noodle Salad features tender chicken, vibrant veggies, and a creamy almond dressing. Perfect for meal prep, this dish delivers fresh flavors and satisfying textures that make it a go-to for quick dinners and healthy lunches.

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
sliced green onions, fresh cilantro, sesame seeds (for topping)
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. Combine with chicken in a baking dish or plastic bag and let marinate for 30 minutes to 8 hours.
Cook the rice noodles according to package instructions. Reserve 1/2 cup of pasta water before draining and rinsing the noodles in cold water.
In a skillet, heat 1 tablespoon olive oil over medium heat. Cook the marinated chicken for 7-10 minutes on one side, flip, and cook another 5-10 minutes until fully cooked. Remove from heat and slice into bite-sized pieces.
Prepare the dressing by blending its ingredients until smooth, using a jar, blender, or food processor. Add reserved pasta water and mix to combine once noodles are ready.
Chop the vegetables while the chicken and noodles cook.
In a large bowl, combine cooked noodles, shredded cabbage, bell peppers, cucumber, carrots, sliced chicken, and herbs. Drizzle the dressing over the salad and toss to combine.
Serve garnished with green onions, cilantro, and sesame seeds.

Notes

Make the dressing in advance for even more flavor.
Store leftovers in an airtight container for easy meal prep throughout the week.
Feel free to substitute chicken with tofu for a vegetarian version.