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.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 22g
Cholesterol: 80mg