Spring Roll Noodle Salad

A bowl of noodle salad with chicken, veggies, fresh herbs, and rice noodles in a creamy almond butter sauce. It is topped with sesame seeds, sliced green onions, and more fresh herbs. Around the bowl is a green kitchen towel, another bowl of noodle salad, a jar of dressing, a small bowl of sesame seeds, and a bowl of sliced green onions.

5 from 1 vote

Spring Roll Noodle Salad

Flavor-packed spring roll noodle salad with crunchy veggies, seasoned chicken, fresh herbs, and a sweet and tangy dressing to bring it all together. Make it for a hearty yet fresh dish for dinner, or it makes the perfect dish for meal prep. Gluten-free, dairy-free, and high protein.

Course Main Course, Salad

Cuisine Chinese

Keyword asian noodle salad, cold noodle salad, noodle salad, spring roll in a bowl, spring roll salad

Prep Time 30

Cook Time 20

Total Time 50

Servings cups

Calories 236kcal

Author Kelly Nardo

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