Spring Roll Noodle Salad brings a delightful fusion of flavors and textures that awaken the senses. This dish encapsulates everything you love about fresh spring rolls but presents them in a vibrant salad that’s not only beautiful but also incredibly satisfying. Imagine al dente rice noodles mingling with crunchy veggies, tender chicken, and a creamy, zesty almond butter dressing—all perfectly balanced in every bite.

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 first stumbled across this Spring Roll Noodle Salad during a bustling summer picnic. Everyone was raving about it, and as soon as I took my first forkful, I understood the hype. It’s easy to prepare and even easier to eat, making it a perfect choice for casual gatherings or meal prep for those busy weekdays. You’ll love how this salad holds up in the fridge, ready to be enjoyed anytime you crave something light yet filling.

Why You’ll Love This Recipe

Simple & Quick: This salad can be whipped up in under an hour, perfect for a last-minute meal prep.
Irresistible Flavor: The combination of tangy, creamy dressing and fresh herbs creates a taste explosion.
Eye-Catching Appeal: The colorful veggies make for a stunning presentation that’s sure to impress.
Flexible Serving: Whether it’s a refreshing lunch or a side dish for dinner, it fits any occasion beautifully.
Diet-Friendly Options: Can easily be adapted to be gluten-free or vegan by swapping chicken for tofu and using gluten-free noodles.

Ingredients You’ll Need

2 pounds boneless skinless chicken thighs: These add a rich, juicy flavor that works beautifully in the salad. You can substitute with tofu or shrimp for a lighter option.
1/4 cup coconut aminos: This soy sauce alternative provides a slightly sweet and savory flavor. Tamari can be used as a gluten-free substitute.
1 tablespoon olive oil: Used for marinating and cooking the chicken, it enhances the overall taste. Feel free to use avocado oil for a different flavor.
1 teaspoon garlic powder: Adds a warm depth to the marinade. Fresh minced garlic can be used instead if you prefer.
1 teaspoon ground ginger: Provides a zesty kick. Fresh ginger could also be grated for a more vibrant flavor.
1/2 teaspoon red pepper flakes: For a hint of heat; adjust to your spice preference.
Pinch of salt and pepper: Essential for enhancing flavors.
1 tablespoon olive oil (for cooking): Helps achieve a nice sear on the chicken.
8 ounces rice noodles: These give a delightful chewiness. Swap them with quinoa or soba noodles for variety.
3 cups shredded red cabbage: Provides crunch and bright color.
2 cups julienned red bell peppers: Sweet and crunchy, they add a pop of color.
2 cups sliced cucumbers (lengthways): For a refreshing crunch; you can use English cucumbers for less moisture.
2 cups shredded carrots: Their sweetness complements the salad beautifully.
1/2 packed cup fresh cilantro, roughly chopped: Brightens the salad with a fresh taste; you can replace it with parsley if you’d like.
1/4 cup fresh mint, roughly chopped: Adds a layer of freshness that’s critical to the spring roll flavor.
For topping: Sliced green onions, fresh cilantro, sesame seeds for added crunch and flair.
1/2 cup almond butter: This creamy base for the dressing gives richness and depth. Sunflower seed butter can be a nut-free alternative.
1/4 cup coconut aminos: (again) for a tangy twist in the dressing.
Zest from one lime: Need this for an aromatic punch.
2 tablespoons lime juice: Brightens the dressing; lemon juice can be used if limes are out of season.
2 tablespoons rice vinegar: Adds acidity to balance the flavors.
1 tablespoon toasted sesame oil: Infuses the dressing with a nutty depth.
1 tablespoon honey: To sweeten the dressing; maple syrup is a good substitute for a vegan option.
2 cloves garlic, minced: Gives a pop of flavor in the dressing.
1/2 teaspoon ground ginger: Freshens the dressing flavor.
1/2 teaspoon red pepper flakes: (again) adds an extra kick.
Salt and pepper, to taste: Essential for balancing all the flavors.
1/4 cup pasta water: Helps to smooth the dressing and thicken it slightly.

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

Marinate the Chicken: In a jar, 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. Add 2 pounds of chicken thighs to a large baking dish or plastic bag with the marinade, ensuring it’s evenly coated. Cover and let it sit for at least 30 minutes or up to 8 hours in the refrigerator.
Cook the Noodles: Bring a large pot of water to a boil. Add 8 ounces of rice noodles and cook according to package instructions. When there’s about 2 minutes left, remove at least 1/2 cup of pasta water and set aside. Drain the noodles and rinse under cold water to cool them down and stop the cooking process.
Cook the Chicken: Heat 1 tablespoon 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 for another 5-10 minutes until the internal temperature reaches 165°F and the chicken is no longer pink. Remove from the pan and let it cool before slicing into bite-sized pieces.
Prepare the Dressing: In a wide-mouth jar or measuring cup, combine 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 minced cloves of garlic, 1/2 teaspoon ground ginger, and 1/2 teaspoon red pepper flakes. Blend or whisk until smooth, adding some of the reserved pasta water to reach your desired consistency.
Chop the Veggies: While the chicken and noodles are cooking, take the time to chop your veggies: 3 cups of shredded red cabbage, 2 cups of julienned red bell peppers, 2 cups of sliced cucumbers, and 2 cups of shredded carrots. Don’t forget to chop 1/2 packed cup of fresh cilantro and 1/4 cup of fresh mint!
Assemble the Salad: In a very large bowl, combine the cooked noodles, shredded cabbage, bell peppers, cucumbers, carrots, sliced chicken, and herbs. Pour the dressing over the top and toss everything together until well combined.
Enjoy!: Serve immediately or refrigerate for later. Garnish with sliced green onions, additional cilantro, and sesame seeds for a lovely crunch.

Storing & Reheating

To keep your Spring Roll Noodle Salad at its best, store it in an airtight container in the refrigerator, where it will last up to 5 days. It’s perfect for meal prep! If you want to freeze it for later, it’s best to freeze the chicken and dressing separately. The salad can be kept in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and enjoy it cold. Note that the texture of the veggies may soften over time, so adding fresh herbs and a drizzle of lime juice can help refresh it!

Chef’s Helpful Tips

Make sure your chicken is at room temperature before cooking to ensure even cooking.
Don’t skip rinsing the rice noodles! This prevents them from sticking together and makes them easier to mix with the other salad ingredients.
If you’re looking for extra crunch, consider adding some crushed peanuts or cashews as a final topping.
Feel free to experiment with the veggie mix; snap peas or edamame would also be delicious additions.
If you’re meal prepping, keep the dressing separate until you are ready to eat to maintain the texture of the veggies.

You’ll find that this Spring Roll Noodle Salad isn’t just a recipe; it’s an experience. The combination of fresh ingredients and flavors invites experimentation, whether you substitute vegetables or tweak the dressing to your liking. Every forkful offers a taste of something special, keeping it fresh and exciting. As you make this dish, remember the joy it brings to your table—enjoy it with friends or savor it solo; either way, it works wonders!

Recipe FAQs

Can I make this salad vegan?

Absolutely! Substitute the chicken with firm tofu or cooked chickpeas, and use maple syrup instead of honey in the dressing for a vegan-friendly option.

How long will this salad keep in the fridge?

When stored in an airtight container, this salad will stay fresh for up to 5 days. Just keep the dressing separate if you want the veggies to stay crispy.

Is it possible to make this salad gluten-free?

Yes, simply swap the rice noodles with gluten-free noodles and use tamari or coconut aminos in place of soy sauce.

What’s the best way to add extra protein?

You can easily add cooked shrimp, grilled chicken, or chickpeas for a protein boost, making it a heartier meal while keeping the freshness intact.

More Main Dishes Recipes

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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: Main Dishes
Method: Stovetop
Cuisine: Asian

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Description

This vibrant Spring Roll Noodle Salad combines tender chicken, crispy vegetables, and a rich almond butter dressing for a quick and delicious meal. Ideal for meal prep, it’s packed with flavors and nutrients to keep you satisfied.

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 powder, ground ginger, red pepper flakes, salt, and pepper in a jar. Add the chicken, coat evenly, and let it marinate for 30 minutes to 8 hours.
Cook rice noodles according to package instructions. Reserve 1/2 cup of pasta water before draining and rinse noodles under cold water to cool.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook marinated chicken for 7-10 minutes per side until no longer pink. Set aside to cool and slice into bite-sized pieces.
Prepare the dressing by blending the almond butter, coconut aminos, lime zest, lime juice, rice vinegar, toasted sesame oil, honey, minced garlic, ground ginger, red pepper flakes, and reserved pasta water until smooth.
Chop the salad ingredients: cabbage, bell peppers, cucumbers, and carrots.
In a large bowl, combine the cooked noodles, chopped veggies, sliced chicken, and herbs. Drizzle with dressing and mix well to combine.
Garnish with green onions, cilantro, and sesame seeds before serving.

Notes

For extra crunch, add crushed peanuts on top of the salad when serving.
The marinated chicken can also be grilled for additional flavor.
Feel free to swap the vegetables based on what you have on hand.