spring roll noodle bowl
whole food meal prep series
Something you should know about me: I am a noodle girl through and through. In a contest between noodles and any other carb (rice, potatoes, etc.), I am going to choose noodles. So if you’re here for recipes, expect noodles. Lots of noodles.
I have seen so many spring roll bowls made with rice or zucchini noodles, but it’s hard to find a spring roll bowl with noodles, so I made one for you (duh). This one has marinated grilled chicken, fresh crunchy veg, herbs, and the best limey dressing.
Honestly, the marinated chicken could stand alone as its own dish because it’s THAT good. It’s so flavorful and moist and you could pair it with any dish. I love it with Asian dishes because it often matches the flavor profile and adds depth of flavor.
This dish makes such great meal prep, stores well, and reheats well (or you could eat it cold!). The storage instructions and recipe are below!
Spring Roll Noodle Bowl
Serves 5
Total time: 2 hours 45 minutes
Active time: 45 minutes
Ingredients
For the chicken
4 large chicken breasts
¼ c low sodium tamari or soy sauce
¼ c honey
1 tsp sesame oil
1 tsp ginger, minced
2 garlic cloves, minced
1 lime, juiced
½ tsp red pepper flakes
For the bowls
14 oz rice noodles
2 red bell peppers, chopped
1 English cucumber, chopped
1 jalapeno, chopped small
1 c shredded carrots
2 avocadoes, cubed
½ c fresh mint, chopped
½ c fresh basil, chopped
For the sauce
1/4 c olive oil
¼ c lime juice (about 2 limes)
3 garlic cloves
¼ c honey
¼ c low sodium tamari or soy sauce
2 tbsp rice vinegar
Instructions
1. Mix the ingredients for the chicken marinade and marinate the chicken for at least two hours or up to overnight.
2. Preheat a grill or grill pan to 450F and grill the chicken for about 5 minutes each side, or until the internal temperature is 165F. Allow the chicken to rest for about 5-10 minutes before chopping into small cubes.
3. Make the rice noodles according to package instructions.
4. Chop the veggies and mix the ingredients for the dressing.
5. Build each bowl with rice noodles, veggies, chicken, herbs, and drizzle the dressing over the top.
For meal prep:
Before storing the noodles, drizzle a tiny bit of olive oil on them and toss. This helps them to not stick together while storing! Store the noodles, chicken, peppers, cucumber, carrots, and herbs together. Store the avocado and dressing separate, to be added when serving. **If you want to reheat the chicken, store it separately!
Other fun toppings for this:
- Edamame, steamed and shelled
- Fresh lemongrass, chopped small
- Cilantro
- Sesame seeds
- Add sriracha to the sauce for a kick of spice
- Peanuts or cashews
- Bean sprouts
I shared a video tutorial of making this on Instagram!
