Name: Vermicelli Noodle Salad Recipe
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Asian
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 other neutral oil); 1 garlic clove, minced; 1 bird’s eye chilli, finely minced; Fried Asian shallots; Red chilli, finely sliced

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If you are looking for a refreshing and vibrant dish that comes together in no time, this Vermicelli Noodle Salad Recipe is an absolute must-try. Combining delicate vermicelli noodles with crisp cabbage, crunchy carrots, and a bright, tangy dressing, this salad bursts with fresh flavors and textures that will keep you coming back for more. Easy to prepare yet so satisfying, it makes the perfect light lunch or a stunning side to complement your favorite meals.

Ingredients You’ll Need

A wooden bowl filled with thin white rice noodles mixed with layers of bright green leafy herbs, light orange carrot strips, and thin red chili slices, topped with small pieces of golden brown crispy texture and sprinkled with sesame seeds, a wooden spoon resting inside, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Getting the perfect balance in this Vermicelli Noodle Salad Recipe is all about simple, fresh ingredients that play off each other beautifully. Each item contributes to the crunchy, tangy, and fragrant profile that makes the salad stand out.

100g dried vermicelli noodles: The star ingredient, these delicate noodles soak up the dressing’s flavors perfectly without overpowering the salad.
2 cups shredded white or green cabbage: Adds a refreshing crunch and subtle sweetness to the dish.
1 1/2 cups shredded carrot: Provides vibrant color and natural sweetness for a brilliant contrast.
1 1/2 cups bean sprouts: Brings an extra crisp texture and lightness to the salad.
2 green onions, finely sliced: Offers a mild onion flavor that lifts the salad.
1/2 cup coriander/cilantro leaves: Delivers fresh herbaceous notes that brighten every bite.
2 tbsp light soy sauce: Adds savory umami depth to the dressing.
2 tbsp rice wine vinegar: Gives a sharp acidity that balances the sweetness and oil.
1 1/2 tsp sugar: Rounds out the dressing with subtle sweetness.
1 1/2 tbsp grapeseed oil (or neutral oil): Helps the dressing coat the ingredients lightly without overpowering them.
1 garlic clove, minced: Adds a gentle kick and aromatic depth.
1 bird’s eye chili, finely minced: Provides just the right amount of heat to enliven the salad.
Fried Asian shallots (optional): A crispy, savory garnish that elevates texture and flavor.
Red chili, finely sliced: Adds a fresh pop of color and heat on top of the salad.

How to Make Vermicelli Noodle Salad Recipe

Step 1: Prepare the Dressing

Start by mixing together the light soy sauce, rice wine vinegar, sugar, minced garlic, bird’s eye chili, and grapeseed oil in a jar or small bowl. Shake or whisk until the sugar dissolves and the flavors marry. Allow this to sit for at least five minutes so the ingredients meld together, creating that perfect tangy, savory punch that will tie the entire salad together.

Step 2: Cook and Drain the Vermicelli Noodles

Follow the package instructions for your dried vermicelli noodles, usually soaking in warm or boiling water for about two minutes until tender. Once cooked, drain them thoroughly and let them rest for 10 minutes to release any excess water. To prevent a watery salad, consider spreading the noodles onto a tea towel to absorb additional moisture, ensuring the dressing won’t get diluted and your salad stays vibrant.

Step 3: Combine the Salad Ingredients

In a large bowl, gently toss together the well-drained vermicelli noodles with shredded cabbage, carrots, bean sprouts, green onions, and the fresh cilantro leaves. Mixing these ingredients before adding the dressing helps distribute the textures and colors evenly for a balanced bite every time.

Step 4: Toss with the Dressing and Garnish

Right before serving, pour the dressing over the salad and toss lightly to coat every noodle and vegetable strand. Finish by sprinkling fried Asian shallots if you’re using them, and a few slices of fresh red chili for a beautiful, tantalizing crunch and an eye-catching pop of color.

How to Serve Vermicelli Noodle Salad Recipe

A large rustic copper bowl holds a pile of thin white rice noodles mixed with thin orange carrot strips and small green leaves, with tiny red chili slices scattered throughout. Two wooden spoons lift a tangled bundle of the noodles and vegetables high above the bowl, showing the long, stringy texture of the noodles. The bowl sits on a soft, wrinkled white cloth against a pale blue background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes like fried Asian shallots bring a delicious crunch and a hint of umami that complements the fresh veggies, while thin red chili slices add a bright, spicy contrast you can’t resist. Fresh coriander leaves on top add a lovely herbal aroma that refreshes the palate with every bite.

Side Dishes

This Vermicelli Noodle Salad Recipe pairs beautifully with grilled chicken, crispy tofu, or even a simple plate of fresh spring rolls. The light yet flavorful nature of the salad balances richer or spiced dishes perfectly, making it a versatile companion for many meals.

Creative Ways to Present

For a fun presentation, serve this salad in individual lettuce cups or build colorful layered jars for picnic-friendly lunches. You can also plate it artistically with extra cilantro and chili slices fanned on top, making it just as stunning as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately in airtight containers. Mixing the dressing in only when you’re ready to eat prevents the noodles and veggies from becoming soggy. Keep your salad refrigerated and consume within two days for the freshest flavor and crunch.

Freezing

This Vermicelli Noodle Salad Recipe is best enjoyed fresh and does not freeze well. The noodles and vegetables will lose their crisp texture and become mushy upon thawing. It’s better to prepare small batches or store components separately for later assembly.

Reheating

There’s no need to reheat this salad since it’s designed to be eaten cold or at room temperature. If you want to warm a bit, gently heat the noodles before tossing with fresh vegetables and cold dressing, but be mindful that it alters the refreshing character of the dish.

FAQs

Can I use other types of noodles?

Absolutely! While vermicelli noodles are traditional for this recipe, you can substitute them with rice noodles or thin glass noodles. Just adjust cooking times as needed.

Is this salad vegan?

Yes, this particular Vermicelli Noodle Salad Recipe is fully vegan when you skip optional garnishes like fried shallots, but they are often vegan-friendly too if made without animal products.

How spicy is this salad?

The bird’s eye chili provides a gentle heat that can be adjusted according to your taste. Remove the seeds for less heat or omit the chili altogether for a milder version.

Can I prepare this salad in advance for a party?

Definitely! Just keep the dressing separate until just before serving to keep the salad crisp and fresh for your guests.

What are good protein additions for this salad?

Grilled shrimp, chicken, tofu, or roasted peanuts are fantastic ways to add protein and make the salad more substantial without sacrificing its fresh qualities.

Final Thoughts

This Vermicelli Noodle Salad Recipe is a delightful, fresh, and flexible dish that’s sure to become a favorite in your cooking repertoire. Its amazing balance of textures, colors, and bright flavors brings joy to the table with minimal effort. Give it a try and experience how simple ingredients can transform into something extraordinarily delicious!