Vermicelli Noodle Salad Recipe

Introduction

This vibrant Vermicelli Noodle Salad is a fresh and flavorful dish perfect for a light lunch or side. Packed with crunchy vegetables and a tangy dressing, it’s quick to prepare and wonderfully refreshing.

Ingredients

• 100g / 4 oz dried vermicelli noodles
• 2 cups white or green cabbage, shredded
• 1 1/2 cups shredded carrot (about 1 medium carrot)
• 1 1/2 cups bean sprouts
• 2 green onions, finely sliced
• 1/2 cup coriander/cilantro leaves
• 2 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1 1/2 tsp sugar
• 1 1/2 tbsp grapeseed oil (or any neutral oil)
• 1 garlic clove, minced
• 1 birds eye chili, finely minced
• Fried Asian shallots, to garnish (optional)
• Red chili, finely sliced (optional garnish)

Instructions

1. Step 1: Combine the light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and minced birds eye chili in a jar. Shake well and set aside for 5 minutes to allow the flavors to infuse.
2. Step 2: Prepare the vermicelli noodles according to the packet directions, usually soaking them in warm or boiling water for about 2 minutes. Drain thoroughly and let them sit for 10 minutes to remove excess water. If needed, spread them on a tea towel to dry further, as watery noodles can dilute the dressing.
3. Step 3: In a large bowl, combine the drained vermicelli noodles with shredded cabbage, shredded carrot, bean sprouts, green onions, and coriander leaves.
4. Step 4: Just before serving, toss the salad with the prepared dressing to evenly coat. Garnish with fried Asian shallots and sliced red chili if desired, then serve immediately.

Tips & Variations

• For extra protein, add cooked shrimp, grilled chicken, or tofu to the salad.
• If you prefer milder heat, reduce the amount of birds eye chili or omit it altogether.
• Use lime juice instead of rice wine vinegar for a citrusy twist in the dressing.
• Make sure to dry the noodles well after soaking to prevent a watery salad.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss the salad with the dressing again before serving. Avoid storing the salad dressed for too long as the noodles may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare all the ingredients ahead of time but keep the dressing separate until just before serving to maintain freshness and texture.

What can I substitute for vermicelli noodles?

If vermicelli noodles are unavailable, thin rice noodles or angel hair pasta can be used as alternatives, though cooking times may vary.

Vermicelli Noodle Salad Recipe

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★★★★★

4.8 from 122 reviews

A light and refreshing Vermicelli Noodle Salad combining tender rice noodles with crunchy cabbage, carrot, and bean sprouts, tossed in a tangy, flavorful dressing made from soy sauce, rice wine vinegar, and a hint of chili. Perfect as a healthy side or a light meal on its own.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 2 minutes (no actual cooking, just soaking noodles)
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Noodles

• 100g / 4 oz dried vermicelli noodles

Vegetables

• 2 cups white or green cabbage, shredded
• 1 1/2 cups shredded carrot (about 1 medium carrot)
• 1 1/2 cups bean sprouts
• 2 green onions, finely sliced
• 1/2 cup coriander (cilantro) leaves
• Red chilli, finely sliced (optional, for garnish)
• Fried Asian Shallots, to garnish (optional)

Dressing

• 2 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1 1/2 tsp sugar
• 1 1/2 tbsp grapeseed oil (or any other neutral oil)
• 1 garlic clove, minced
• 1 birds eye chilli, finely minced

Instructions

1. Make the dressing: Combine light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely minced birds eye chilli in a jar. Shake well to mix thoroughly. Set aside for 5 minutes to allow the flavors to infuse.
2. Prepare the vermicelli noodles: Soak the dried vermicelli noodles in warm or boiling water for about 2 minutes, or according to packet instructions, until softened. Drain thoroughly and set aside for 10 minutes to let excess water drain completely. If needed, spread noodles onto a tea towel to remove any remaining moisture to ensure the salad doesn’t become watery.
3. Combine salad ingredients: In a large bowl, mix the drained vermicelli noodles with shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and coriander leaves until well combined.
4. Toss with dressing and serve: Just before serving, pour the prepared dressing over the salad and toss everything together evenly. Garnish with fried Asian shallots and finely sliced red chilli if desired for extra flavor and crunch.

Notes

• Ensure vermicelli noodles are properly drained and dried to prevent a watery salad.
• Fried Asian shallots add a wonderful crispy texture and flavor but can be omitted for a lighter dish.
• Adjust the amount of bird’s eye chilli according to your heat preference.
• This salad is best served fresh but can be stored refrigerated for up to 1 day; toss with dressing just before eating.

Keywords: Vermicelli Noodle Salad, Asian salad, light noodle salad, fresh cabbage salad, rice noodle salad, healthy salad