Tasty Asian spring salad

This noodle salad brings all the flavors you love from spring rolls—just a whole lot easier to toss together in a bowl. It’s got that Asian-inspired vibe, works awesome for picnics or meal prep, and skips the hassle of rolling things up. You’ll get lots of crunch and fresh tastes every time.

I always reach for this noodle salad when I want something that keeps well. Honestly, I started making it after my attempts at spring rolls kept falling apart.

Tasty Ingredients

• Salad base
• 1 tablespoon sesame seeds: gives crunch and a nutty kick—toast them for extra flavor
• 1 bunch fresh cilantro: adds the key herby taste you don’t wanna skip
• 6 romaine leaves: crisp and green, grab the freshest you can get
• 2 handfuls shredded red cabbage: pretty color, tons of antioxidants—slice it up fine
• 3 handfuls bean sprouts: light and crunchy, just make sure they’re still fresh
• 3 handfuls shredded carrots: lots of color and vitamins—freshly grate them if you can
• 1 cucumber: crunchy and refreshing, pick a seedless one if possible
• 300 g chicken breast: all the protein, go for free-range if you want better flavor
• 250 g rice vermicelli noodles: these are the main part—they soak up all those flavors

• Sauce for drizzling
• Fried onions: top for crunch, homemade are best if you’ve got time
• 1 teaspoon Sriracha: add as much as you like for heat
• 2 limes: squeeze these right before using to keep the zing
• 6 tablespoons soy sauce: gives salty, umami flavor—pick a good one if you can
• 200 ml sweet chili sauce: sweet and spicy, ties everything together

Step-by-Step Directions

Finishing Touches:

Pour most of your sauce over the salad, then gently toss. Dish out individual portions into bowls. Sprinkle sesame seeds and crispy onions on top. Offer up the rest of your sauce on the side, just in case someone wants more.

Sauce Time:

Grab a bowl and squeeze in your limes, picking out any seeds. Add the soy sauce and sweet chili, then whisk until it’s nice and smooth. For heat, stir in Sriracha bit by bit. Taste while you go so it’s just how you like it.

Mix and Layer:

In a big bowl, fluff up those cooled noodles using chopsticks or a couple of forks. Toss in all the cut veggies and chicken as you go. Mix super gently so nothing gets mushy—keep everything looking good.

Veggie Prep:

Rinse every veggie really well. Slice cucumber down the middle, then get it into thin strips. Pat your cilantro dry and pick the leaves off the stems. Shred the romaine leaves, taking out their tough center parts. Try to keep everything in even pieces for good bites.

Noodle Cooking:

Fill a big pot with water and bring it up to a boil. Add your noodles and cook exactly as the package says (usually 2 to 4 minutes). Drain right away and rinse with cold water while gently separating the noodles by hand. This stops the cooking and keeps them from turning into a sticky clump.

Chicken Prep:

Season the chicken breast with plenty of salt and pepper. Cook them in a hot pan for 6–8 minutes on each side until they’re browned and their inside temp hits 75°C. Let rest for 5 minutes, then slice them into strips and cube them up to about a centimeter each.

Sweet chili sauce is totally my secret move for this dish. I first tasted it on a trip to Thailand and now I put it in almost everything. It’s that perfect mix of sweet and spicy that turns even simple food into something special.

Best Way to Store

If you want it to last up to two days, just keep the sauce separate from everything else. Noodles soak up liquid fast and can get mushy. For anything you prep ahead, stash crisp veggies like cucumber and bean sprouts in a different container so they don’t lose their crunch. Toss everything together only right before serving to keep it at its best.

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Swaps and Tweaks

This is one of those dishes you can totally play with. Swap chicken for some cooked shrimp or marinated tofu to make it veggie-friendly. No rice noodles? Soba works fine too. Use whatever veggies are in season—a little mango in the summer or avocado for creaminess is great. If you don’t like cilantro, try it with mint or Thai basil instead.

Serving Suggestions

This salad is great on its own or as a side with some Asian BBQ. It’s also awesome next to spring rolls or dumplings for a bigger meal. If you want it to look extra nice, put it in a big serving bowl and scatter lime wedges and lots of fresh cilantro on top. Hand out chopsticks along with forks for a fun, authentic touch.

Chef's Tip

Keep the noodles just a tiny bit firm because they’ll soften up after mixing with the sauce. Toast those sesame seeds in a pan for a minute—it makes them so much tastier. Set aside a few whole cilantro leaves for the end. It makes the final dish pop with color and freshness.

Frequently Asked Questions

→ How can I keep rice noodles from sticking?

Cook them in boiling water as per the instructions, drain them, rinse with cold water, and then drain again. This keeps them from clumping.

→ Is there a vegetarian alternative to chicken?

Absolutely! Swap chicken for grilled firm tofu or marinated tempeh for a vegetarian twist.

→ What's the secret to a well-balanced sauce?

Taste and tweak the sauce by adding extra lime juice for tanginess or sweet chili sauce for a sweeter touch.

→ Can this salad be prepped ahead of time?

Yes, you can prepare the components in advance, but toss them with the sauce just before serving to keep the veggies crisp and fresh.

→ What ingredients add a crunchy texture?

Fried onions and sesame seeds provide the perfect crunch and enhance the flavor of the salad.