Name: Spring Roll Noodle Salad (Great for Meal Prep!)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 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

Description

This Spring Roll Noodle Salad features tender chicken, crisp veggies, and a zesty dressing, making it the perfect choice for a quick dinner or meal prep option.

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

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Instructions

Marinate the chicken by mixing coconut aminos, garlic, ginger, red pepper flakes, salt, and pepper in a jar. Add chicken and marinate for 30 minutes to 8 hours.
Cook noodles in boiling water according to package directions. Reserve 1/2 cup of pasta water before draining and rinsing noodles in cold water.
Heat olive oil in a skillet and cook marinated chicken for 7-10 minutes on each side until fully cooked. Allow cooling and slice into bite-sized pieces.
Prepare the dressing by blending all dressing ingredients until smooth. Add reserved pasta water once noodles are cooked.
Chop fresh vegetables to prepare the salad.
In a large bowl, combine cooked noodles, veggies, chicken, and dressing. Toss to mix everything well.
Garnish with green onions, cilantro, and sesame seeds before serving.

Notes

For extra flavor, let the chicken marinate for up to 8 hours.
Feel free to customize the salad with your choice of veggies or proteins.
This dish can be served cold or at room temperature.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 8g
Sodium: 600mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 6g
Protein: 30g
Cholesterol: 75mg