I have been in a huge lunch rut lately. The combination of not prepping anything and then needing something quick has left me having too many smoothies and yogurt bowls to my liking. So we are changing things around and making a point to make lunch more enjoyable again, and I couldn’t be more excited to share this cold spring roll noodle salad.
It’s all the components of spring rolls, minus the rice paper and wrapping, in a saucy noodle dish, and exactly what I crave for a nourishing meal when the weather gets warmer.
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It starts with a sweet, spicy, and tangy marinated chicken that gets pan-fried. You could also grill it if you want! Next, we have rice noodles for a perfect chewy starch and to help soak up the sauce. Then lots of crisp vegetables and herbs for some crunch and freshness. And finally, a sweet and savory creamy almond butter sauce to bring it all together.
There are a few moving parts to asian noodle salad, but everything can be prepped while the chicken is marinating/cooking. It’s perfect for a hearty yet bright and fresh weeknight meal, and the leftovers hold up well during the week if you make it for meal prep.
Why you’ll love this spring roll noodle salad recipe
- full of different flavors and textures!
- packed with protein and vegetables.
- a healthy macro-balanced meal – we have protein from the chicken, carbohydrates from the noodles, healthy fats from the tahini sauce, and fiber from the veggies. Plus, it packs a ton of vitamins and minerals.
- great for meal prep – it makes a TON and the leftovers save great throughout the week.
Are rice noodles gluten free?
Yes, traditional rice noodles are gluten-free and made of just rice flour and water. Always make sure to check labels and read ingredients to double-check, as some brands can contain wheat.
Noodle salad ingredients
- chicken thighs
- sweet and spicy chicken marinade – a mix of coconut aminos, lime juice, garlic powder, chili powder, paprika, cumin, and red pepper flakes.
- rice noodles
- TONS of fresh veggies – cabbage, bell peppers, cucumber, carrots,
- fresh herbs – we are using a combo of cilantro and mint
- sweet & savory almond butter sauce – a mix of almond butter, coconut aminos, lime, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes.
How to make spring roll noodle salad
For the complete directions, ingredient amounts, serving size, and accurate nutrition breakdown, scroll down to the recipe card below.
Marinate your chicken.
Mix the marinade and add it to a large glass baking dish or plastic bag, along with the chicken, and mix well to combine. Let marinate for 30 minutes or up to 8 hours.
Cook chicken.
In a large skillet over medium heat, add olive oil and let it get hot. Add chicken, cook for 7-10 minutes, flip, and cook another 5-10 minutes until cooked through and no pink remains. Remove, let cool, slice into bite-sized pieces..
Make the dressing.
Add the ingredients to a wide-mouth jar, measuring cup, or food processor and whisk or use an immersion blender until smooth. Add your pasta water and whisk to combine.
Assemble the salad.
In a large bowl, add cooked noodles, shredded cabbage, bell peppers, cucumber, shredded carrots, chicken, and herbs. Pour over the dressing and toss well to combine.
Storage
Substitutions and additions
- chicken thighs – you can use boneless, skinless chicken breasts instead of thighs. A rotisserie chicken will also work to save some time. You could also use steak, shrimp, or tofu to change up the protein.
- coconut aminos – low-sodium soy sauce, light soy sauce, or tamari will work instead; it will just change the flavor slightly. Using either one of those will lower the carbs in the recipe. Do not use liquid aminos as they are way too salty.
- olive oil – any neutral oil will work.
- noodles – most long, thin noodles will work in this. Udon noodles, rice noodles, ramen noodles, soba noodles, or vermicelli noodles will all work. You can also use spaghetti or linguine if needed.
- vegetables – you can adjust as you like or add more. Scallions, radish, snap peas, or bean sprouts would all be tasty additions.
- fresh herbs – use more or less depending on preference.
- almond butter – peanut butter or cashew butter will also work. Just make sure to use an all-natural runny nut butter for the best consistency. If wanting it to be nut-free, try tahini.
- rice vinegar – apple cider vinegar will work instead.
- toasted sesame oil – if you can’t find toasted sesame oil, regular will work the same, it just won’t have as much flavor.
- honey – maple syrup will work instead.
- garlic and ginger – you can swap out fresh for dried and vice versa for either the marinade or the sauce, depending on your preference.
- red pepper flakes – leave off if you don’t want it spicy.
Here are some additions you can make to this cold noodle salad:
- chili oil or sriracha – for some more spice in the sauce.
- edamame – add shelled edamame for some plant-based protein.
- avocado – for some healthy fats and creaminess.
- nuts – peanuts or almonds would add a nice crunch to this.
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Spring Roll Noodle Salad
ingredients
Chicken Marinade:
- 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
Spring Roll Noodle Salad:
- 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…
Creamy Almond Butter Sauce:
- 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
- Marinate your chicken. Add coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper to a jar and mix well to combine. Add chicken to a large glass baking dish or plastic bag, add the marinade, and mix well to combine, making sure it’s evenly distributed among the chicken. Let marinate for 30 minutes or up to 8 hours.
- Make noodles. Bring a large pot of water to a boil and cook according to package directions. When there are 2 minutes left, remove at least 1/2 cup of pasta water from the pot and set it aside. Drain noodles and rinse under cold water for a few minutes to let cool.
- Cook chicken. In a large skillet over medium heat, add 1 tablespoon olive oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 7-10 minutes. Flip and cook another 5-10 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Slice into bite-sized pieces.
- While the noodles and chicken cook, make the dressing. Add the ingredients to a wide-mouth jar or measuring cup. Whisk or use an immersion blender (my personal preference) until smooth. You can also blend it in your blender or food processor. Blending will get the sauce a little smoother. Once noodles are almost done, add your pasta water and whisk to combine.
- Prep your salad ingredients. Chop your veggies.
- Assemble the salad. In a large bowl (it needs to be very large), add cooked noodles, shredded cabbage, bell peppers, cucumber, shredded carrots, chicken, and herbs. Pour over the dressing and toss well to combine.
- Enjoy! Garnish with chopped green onions, cilantro, and sesame seeds.
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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