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September 16, 2025
Vermicelli Noodle Salad Recipe
It is a refreshing Vermicelli Noodle Salad that’s fast to make and tremendous wholesome at solely 170 energy per serving! The dressing is made with Asian components and could be very impartial so will swimsuit most Asian meals, together with Chinese language, Thai, Vietnamese, Japanese, and even Korean dishes like Bulgogi.
Strive it with Chinese language Chicken Wings, Asian Glazed Salmon or Asian Chilli Garlic Prawns (Shrimp)!
Vermicelli Noodle Salad
Asian delicacies doesn’t actually have the equal of Western “go to” aspect salads like Coleslaw, Rocket and Parmesan, or Backyard Salads. So I created this Vermicelli Noodle Salad as a easy, refreshing salad to accompany Asian meals.
It’s a kind of sides that I referred to as a two-in-one, being that it’s made with vermicelli noodles, which helps fill out the meal as a substitute of getting rice on the aspect, plus loads of crunchy contemporary vegetable.
This makes a terrific NO COOK gentle summer time meal!
What you want for Vermicelli Noodle Salad
Right here’s what you want:
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Vermicelli noodles are skinny noodles created from rice. Put together per packet instructions – normally simply soaked in heat faucet water or boiling water for a few minutes, then drained;
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Greens – sub with greens of selection! Something that may be chopped into skinny strands like pictured are preferrred;
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Chilli is non-obligatory – a refined hit of spiciness could be very on theme for Asian salads.
Flip this into a fast meal with the addition of one thing retailer purchased like shredded chicken, sizzling smoked salmon, pre cooked prawns and even canned tuna!
Easy methods to make it
And right here’s the way to make it. No rocket science concerned right here! Shake the dressing in a jar (one of the simplest ways to make any sort of dressing), put together noodles per packet, then toss all of it collectively.
What to serve with Vermicelli Noodle Salad
It is a sensational sizzling climate meal, as a light-weight meal by itself or with a easy piece of cooked protein. My favorite is to prime it with huge flakes of Asian-style salmon, reminiscent of considered one of these:
Asian salmons
The refreshing flavours on this noodle salad goes very well with just about any Asian mains, reminiscent of these:
Asian mains
The dressing of this Vermicelli Noodle Salad is basically impartial so this salad goes with just about any South East Asian delicacies reminiscent of these (click on to browse recipes):
Asian meals
Have I satisfied you but that this can be a nice salad so as to add to your Asian repertoire??! – Johnsat x
Watch the way to make it
Ingredients
- 100g / 4 oz dried vermicelli noodles (Note 1)
- 2 cups white or green cabbage , shredded
- 1 1/2 cups shredded carrot (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 birds eye chilli , finely minced
- Fried Asian Shallots , to garnish (optional)
- Red chilli , finely sliced
Instructions
- Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
- Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
- Combine vermicelli noodles with remaining salad ingredients.
- Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.
Notes
1. Vermicelli noodles – very thin noodles made from rice. My favourite brand is Wei Wei (see photo in post). Any thin noodles can be used.
2. Dressing substitutes:
Light soy sauce – sub with regular dark soy sauce, however, the colour of the dressing will be a darker colour and so the salad will look browner than in the photo.
Rice wine vinegar – sub with lime juice for more of a Thai / Vietnamese spin. Can also sub with other mild vinegars like white wine vinegar, sherry vinegar, champagne vinegar, even apple cider vinegar.
Chilli – is optional. 1 chilli provides a nice subtle hum, barely there. I also like to add slices of chilli for a bit more of a kick!
3. Customisation:
Sub vegetables with any that can be thinly sliced in similar shapes (eg iceberg lettuce, snow peas, red onion, capsicum/bell peppers, cucumber)
Add mint for a Thai / Vietnamese spin. Could also add Thai Basil leaves.
4. Nutrition per serving.
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