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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: Peter
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 14 servings 1x
  • Category: Main Dishes
  • Method: Stir-fry
  • Cuisine: Asian

Description

This Spring Roll Noodle Salad features tasty chicken, vibrant veggies, and a delicious dressing. Quick to make and ideal for meal prep, it’s a healthy and satisfying dish for anyone craving fresh flavors!

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 in a jar. Combine with chicken in a large dish and let it marinate for 30 minutes to 8 hours.
  2. Cook the rice noodles according to the package instructions, reserving 1/2 cup of pasta water near the end. Rinse the noodles under cold water once cooked.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the marinated chicken for 7-10 minutes on each side until no longer pink. Allow to cool and slice into bite-sized pieces.
  4. Prepare the dressing by combining ingredients in a jar. Blend until smooth and mix in the reserved pasta water just before serving.
  5. Chop all salad vegetables into bite-sized pieces.
  6. In a large bowl, combine the cooked noodles, veggies, sliced chicken, and dressing. Toss to mix thoroughly.
  7. Serve garnished with green onions, cilantro, and sesame seeds.

Notes

For added flavor, marinate the chicken overnight.
Feel free to customize the veggies based on your preferences or what’s in season.
If you don’t have almond butter, peanut butter is a great alternative.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 29g
  • Cholesterol: 100mg

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