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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: 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

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

Instructions

  1. 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.
  2. Cook the rice noodles according to package instructions, reserving 1/2 cup of pasta water before draining and rinsing under cold water.
  3. 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.
  4. Prepare the dressing by blending the ingredients until smooth, incorporating the reserved pasta water for added flavor and texture.
  5. Chop the fresh vegetables including cabbage, bell peppers, cucumbers, and carrots.
  6. In a large bowl, combine the noodles, sliced chicken, vegetables, and herbs, then pour the dressing over and toss until well mixed.
  7. 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.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 25g
  • Saturated Fat: 4g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 75mg

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