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Spring-Roll-Noodle-Salad-Great-for-Meal-Prep-Recipe

Spring Roll Noodle Salad (Great for Meal Prep!)

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  • Author: Peter
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 14 servings 1x
  • Category: Salad
  • Method: Mixed
  • Cuisine: Asian

Description

This Spring Roll Noodle Salad is a delightful mix of tender chicken, fresh veggies, and a creamy almond butter dressing, making it a perfect choice for quick meals and meal prep. Easy to prepare and packed with flavor, it’s a comforting dish that satisfies.

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
  • 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

Instructions

  1. Marinate the chicken by mixing coconut aminos, garlic, ginger, red pepper flakes, salt, and pepper in a jar. Add chicken, coat well, and let marinate for 30 minutes to 8 hours.
  2. Cook rice noodles according to package directions. Reserve 1/2 cup of pasta water before draining and rinsing noodles under cold water.
  3. In a skillet, heat 1 tablespoon of olive oil and cook the marinated chicken for 7-10 minutes per side until fully cooked. Let cool and slice into pieces.
  4. Prepare the dressing by whisking together all ingredients until smooth, adding reserved pasta water to mix.
  5. Chop the salad ingredients, including shredded cabbage, bell peppers, cucumbers, shredded carrots, and fresh herbs.
  6. In a large bowl, combine the cooked noodles, salad veggies, sliced chicken, and dressing. Toss to combine thoroughly.
  7. Garnish with sliced green onions, cilantro, and sesame seeds before serving.

Notes

The chicken can be marinated overnight for extra flavor.
Feel free to swap out vegetables based on your preference or availability.
This salad is perfect for meal prep and keeps well in the fridge for several days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 70mg

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Find it online: https://betterbitekitchen.com/spring-roll-noodle-salad-great-for-meal-prep/