Spring roll noodle salad is a delightful blend of colors, textures, and flavors, making it a perfect dish to welcome the vibrant season of spring. This vibrant salad features tender chicken thighs marinated in a medley of savory spices, tossed with fresh veggies and perfectly cooked rice noodles, all drizzled with an irresistible homemade dressing. It’s a wholesome meal that’s not only refreshing but also full of nutrition, loaded with crisp greens, crunchy vegetables, and aromatic herbs.

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!)

My first encounter with this delicious salad was during a sunny picnic with friends. It was such a crowd-pleaser that I couldn’t help but ask for the recipe. What I discovered was a dish that combines ease and flavor, creating a harmony that everyone can appreciate. The beauty of this spring roll noodle salad lies in its versatility—perfect for meal prep, packed lunches, or even family gatherings. I assure you, once you taste it, you’ll want to add it to your regular rotation. So, are you ready to whip up something fantastic? Let’s get started!

Why You’ll Love This Recipe

Simple & Quick: You can have this delicious salad ready in under 45 minutes, perfect for busy weeknights!
Irresistible Flavor: The combination of tender chicken and fresh veggies, combined with a nutty, zesty dressing, will have your taste buds dancing.
Eye-Catching Appeal: With its vibrant colors and fresh ingredients, this salad looks as beautiful as it tastes.
Flexible Serving: Perfect as a light lunch, dinner, or as a dish for gatherings. Enjoy it warm or cold!
Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets by swapping chicken and noodles.

Ingredients You’ll Need

2 pounds boneless skinless chicken thighs: Juicy and tender, this cut of chicken cooks beautifully and absorbs marinade flavors well.
1/4 cup coconut aminos: A soy sauce alternative that adds depth without being overpowering. You can substitute with low-sodium soy sauce if desired.
1 tablespoon olive oil: For cooking the chicken, olive oil prevents sticking and adds flavor.
1 teaspoon garlic powder: A convenient way to infuse garlicky warmth without chopping.
1 teaspoon ground ginger: Brightens up the dish; fresh ginger can be used for an added kick.
1/2 teaspoon red pepper flakes: Adds a gentle heat; adjust to your preference!
Pinch of salt and pepper: Essential for enhancing the overall flavor.
1 tablespoon olive oil (for cooking): Basic cooking oil for frying chicken.
8 ounces rice noodles: The foundation of this salad; they soak up all the tasty dressing.
3 cups shredded red cabbage (240 grams): Crunchy and colorful, this provides great texture.
2 cups julienned red bell peppers (220 grams): Sweet and vibrant, these add a pop of color and flavor.
2 cups sliced cucumbers (240 grams): Refreshing bites that provide crunch; you can substitute with zoodles for a lower-carb option.
2 cups shredded carrots (150 grams): Sweet and crunchy, they balance the dish beautifully.
1/2 packed cup fresh cilantro, roughly chopped: Herby goodness that adds freshness; feel free to substitute with parsley or omit if you’re not a fan.
1/4 cup fresh mint, roughly chopped: Adds a fragrant kick; basil works if mint isn’t available.
For topping – sliced green onions, fresh cilantro, sesame seeds: Optional toppings that enhance flavor and presentation.
1/2 cup almond butter: Creamy base for the dressing, adds richness; tahini or peanut butter can work too.
1/4 cup coconut aminos: Used again in the dressing, adding depth.
Zest from one lime: Brightens up the flavors in the dressing.
2 tablespoons lime juice: Adds acidity and balances the richness of the almond butter.
2 tablespoons rice vinegar: Tangy addition to the dressing.
1 tablespoon toasted sesame oil: Adds a toasty aroma and richness to the dressing.
1 tablespoon honey: Natural sweetness that balances out the acid; maple syrup is a great alternative for vegan options.
2 cloves garlic, minced: Fresh garlic enhances the dressing flavor.
1/2 teaspoon ground ginger: A nod to the marinade to maintain the flavor profile.
1/2 teaspoon red pepper flakes: Optional, adjust to taste.
Salt and pepper, to taste: Essential for overall balance.
1/4 cup pasta water: Thins out the dressing and helps it adhere to the ingredients.

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. Seal the jar and shake well. Place the chicken in a large glass baking dish or a sealable plastic bag, pour the marinade over, and mix to coat evenly. Let it marinate for at least 30 minutes or up to 8 hours for maximum flavor.
Prepare the Rice Noodles: Bring a large pot of water to a boil. Cook 8 ounces of rice noodles according to the package directions. When there are 2 minutes left, remove at least 1/2 cup of pasta water and set it aside. Drain the noodles and rinse them under cold water until cooled to stop the cooking process.
Cook the Chicken: In a large skillet over medium heat, add 1 tablespoon of olive oil and heat until shimmering. Add the marinated chicken, ensuring not to overcrowd the pan. Cook for 7-10 minutes on each side, until the chicken is cooked through and no longer pink. Remove from the pan and allow to rest for a few minutes before slicing into bite-sized pieces.
Make the Dressing: In a wide-mouth jar or measuring cup, combine 1/2 cup almond butter, another 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 cloves garlic (minced), and 1/2 teaspoon ground ginger. Whisk or use an immersion blender until smooth. Add the reserved pasta water and blend to combine.
Prep the Salad Ingredients: While the chicken and noodles are cooling, chop your veggies, including 3 cups shredded red cabbage, 2 cups julienned red bell peppers, 2 cups sliced cucumbers, and 2 cups shredded carrots.
Assemble the Salad: In a very large mixing bowl, combine the cooked noodles, shredded cabbage, bell peppers, cucumber, shredded carrots, sliced chicken, and chopped herbs (1/2 cup cilantro and 1/4 cup mint). Pour the dressing over everything and toss well to combine.
Enjoy!: Garnish your salad with chopped green onions, extra cilantro, and sprinkle with sesame seeds for beautiful presentation.

Storing & Reheating

To store, cover the salad and keep it in the refrigerator for up to 5 days. It’s perfect served cold, making it ideal for meal prep. If you want to freeze it, do so before adding the dressing, and keep it in an airtight container for up to 3 months. Reheating is simple; just toss it in a skillet or microwave until warmed through, but note that some texture may change—add fresh herbs to revive the flavors.

Chef’s Helpful Tips

Ensure your chicken is fully cooked by checking it reaches an internal temperature of 165°F. Use a meat thermometer for accuracy.
For an optimal marinade, allow the chicken to soak longer—it makes a huge difference in flavor.
Be careful not to overcook the rice noodles; they should be tender but still have a slight bite.
Consider nudging the dressing with one more tablespoon of lime juice if you prefer it tangier. Don’t be shy with your herbs—freshness makes your salad pop!
If you want to pack it for lunch, keep the dressing separate to avoid sogginess until you are ready to eat.

Spring roll noodle salad is not just a meal; it’s an experience. Its vivid colors and textures create an inviting dish that tastes as good as it looks. Plus, it’s brimming with healthiness, which makes it great for any time of the day.

Recipe FAQs

Can I use other proteins besides chicken?

Absolutely! This salad is incredibly versatile. Feel free to substitute chicken with shrimp, grilled tofu, or even pulled pork. Each option brings its unique flavor and pairs well with the fresh ingredients.

How can I make this salad vegan?

To prepare a vegan version of this dish, replace the chicken with tofu or chickpeas and use maple syrup instead of honey. Ensure that your rice noodles are vegan as well, which most are!

What type of rice noodles should I use?

Flat rice noodles, often labeled as “bánh phở” or “Thai rice noodles,” work best for this recipe. They absorb flavors beautifully and create a delightful texture. If you can’t find these, any rice noodle variety will work well.

Can I prepare this salad ahead of time?

Yes! This salad is wonderful for meal prep. You can make it up to 3 days in advance as the flavors meld beautifully together. Just remember to add the dressing before serving for the best taste.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Spring Roll Noodle Salad (Great for Meal Prep!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 14 servings 1x
Category: Main Dishes
Method: Mixing and Cooking
Cuisine: Asian

Print Recipe

Description

This Spring Roll Noodle Salad is bursting with flavor and freshness. Packed with tender chicken, colorful vegetables, and a zesty dressing, it’s an easy meal prep idea for those looking for a healthy and satisfying dish.

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

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken by mixing coconut aminos, garlic, ginger, red pepper flakes, salt, and pepper. Add chicken to the marinade and let it soak for 30 minutes to 8 hours.
Cook the rice noodles according to package instructions, reserving 1/2 cup of pasta water before draining and rinsing under cold water.
In a skillet over medium heat, heat olive oil, add the chicken, and cook for 7-10 minutes on each side until no longer pink. Then, slice the chicken into bite-sized pieces.
Prepare the dressing by blending the ingredients until smooth, incorporating the reserved pasta water for added flavor and texture.
Chop the fresh vegetables including cabbage, bell peppers, cucumbers, and carrots.
In a large bowl, combine the noodles, sliced chicken, vegetables, and herbs, then pour the dressing over and toss until well mixed.
Serve, garnished with green onions, cilantro, and sesame seeds.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Feel free to customize the vegetables according to what you have on hand or your personal preferences.
For added crunch, consider including crushed peanuts or cashews as a topping.