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Spring Roll Noodle Bowl

Spring Roll Noodle Bowl

Prep time 15 minutes
Cook time 8 minutes
Ready in 23 minutes
Makes 4 servings


  • 1 (8 oz) pkg thin rice noodles
  • 1 head Boston lettuce
  • 1 cup shredded carrots
  • 1 cucumber
  • 1 avocado
  • 2 cups shredded rotisserie chicken
  • 1/2 bunch green onions
  • 1/4 cup fresh mint
  • 1/4 cup fresh cilantro


1. Prepare noodles according to package directions. Drain and rinse with cold water. Set aside.
2. While noodles cook, roughly chop the lettuce and divide among 4 bowls. Set the noodles on top. Place 1/3 cup carrots in each bowl. Peel and cut the cucumber into 2-inch spears. Divide among the 4 bowls. Dice the avocado and divide among the bowls.
3. Layer chicken over the noodles in each bowl. Chop the green onions, mint, and cilantro and sprinkle over each bowl.


Per serving: 277 calories, 13g fat, 3g saturated fat, 40mg cholesterol, 95mg sodium, 26g carbohydrate, 6g fiber, 5g sugar, 16g protein