If you’re craving something fresh, vibrant, and bursting with flavor, this Vermicelli Noodle Salad Recipe is an absolute must-try. This dish brings together delicate vermicelli noodles, crisp veggies, and a zingy dressing that hits the perfect balance of tangy, sweet, and savory notes. Light yet satisfying, it’s the kind of salad that feels like a celebration on your plate, brightening up any meal or even starring as a refreshing main on warmer days. Let’s dive into this easy, colorful noodle salad that never fails to impress!
Ingredients You’ll Need
Don’t be intimidated by the array of ingredients here; each is straightforward and plays a vital role in building this noodle salad’s irresistible character. From the crunchy cabbage and carrot to the punchy herbs and flavorsome dressing components, every item adds a layer of texture, color, or brightness.
- 100g / 4 oz dried vermicelli noodles: These delicate noodles are the salad’s silky base, soaking up the flavors beautifully.
- 2 cups white or green cabbage, shredded: Adds crispness and a fresh crunch to balance the softness of the noodles.
- 1 1/2 cups shredded carrot (about 1 medium carrot): Brings a subtle sweetness and vibrant orange color.
- 1 1/2 cups bean sprouts: For extra crunch and a mild, nutty flavor.
- 2 green onions, finely sliced: Adds a gentle sharpness and vivid green hues.
- 1/2 cup coriander/cilantro leaves: Provides a fragrant, citrusy freshness that lifts the entire dish.
- 2 tbsp light soy sauce: Introduces that essential umami depth without overpowering the salad.
- 2 tbsp rice wine vinegar: Offers a bright acidity that wakes up all the flavors.
- 1 1/2 tsp sugar: Balances the acidity with a touch of sweetness.
- 1 1/2 tbsp grapeseed oil (or any neutral oil): Smooths out the dressing for a silky mouthfeel.
- 1 garlic clove, minced: Gives a punchy savory kick.
- 1 birds eye chilli, finely minced: Adds a lively, but not overwhelming, heat.
- Fried Asian shallots (optional, for garnish): Offer an irresistible crispy texture and rich flavor boost.
- Red chilli, finely sliced: For extra color and a hint of spice on top.
How to Make Vermicelli Noodle Salad Recipe
Step 1: Mix the Dressing
Start by combining all the dressing ingredients—light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and birds eye chilli—in a jar. Shake it well to marry the flavors, then let it sit for about five minutes. This resting time is crucial because it allows all those wonderful flavors to infuse, creating a vibrant dressing that will tie the whole salad together beautifully.
Step 2: Prepare the Vermicelli Noodles
Follow the package instructions to soak or briefly boil the vermicelli noodles—usually about two minutes in warm or boiling water will do. Once tender, drain them thoroughly. Then, here’s a pro tip: set the noodles aside for around 10 minutes to allow any excess water to drain off completely. If they still feel quite wet, spread them out on a clean tea towel to dry further; overly wet noodles will dilute your dressing and flatten the flavors.
Step 3: Combine the Salad Ingredients
Next, pop your noodles into a large bowl and toss in the shredded cabbage, carrot, crunchy bean sprouts, finely sliced green onions, and fragrant coriander leaves. This mix of textures and colors is what gives the salad its irresistible character—light, crisp, yet delightfully filling.
Step 4: Toss with Dressing and Garnish
Just before serving, pour the dressing over the salad and give everything a gentle toss so each bite is perfectly coated. If you want to take it to the next level, sprinkle on some fried Asian shallots and finely sliced red chilies for extra crunch and a pop of color that looks fantastic on the plate.
How to Serve Vermicelli Noodle Salad Recipe
Garnishes
Garnishing isn’t just about looks—it’s also about layering more exciting textures and flavors. Fried Asian shallots bring an irresistible crispy and slightly sweet crunch, while red chilli slices add freshness and a make-your-mouth-tingle hint of heat. Fresh coriander sprigs can also brighten up the presentation, making each serving pop visually and tastefully.
Side Dishes
This salad pairs wonderfully with a range of dishes. Think grilled chicken or fish for a light protein boost, or even some crispy spring rolls on the side. It’s also fantastic alongside a bowl of hot and sour soup, adding refreshing coolness that complements richer, spicier mains perfectly.
Creative Ways to Present
For a bit of fun, serve this noodle salad in individual lettuce cups or hollowed-out cucumbers for party appetizers. You could also layer it in clear glasses for a visually appealing salad parfait. Wrapping it in rice paper rolls with some fresh herbs and shrimp or tofu is another exciting way to reinvent this classic Vermicelli Noodle Salad Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad without dressing in an airtight container in the fridge for up to two days. Keep the dressing separate to avoid sogginess. When ready to eat, simply toss them together for that fresh, crisp bite.
Freezing
This salad isn’t suited for freezing due to the fresh vegetables and delicate noodles, which lose their texture once frozen and thawed. It’s best enjoyed fresh or refrigerated as described above.
Reheating
Since this is a cold salad, reheating is generally not recommended. However, if you prefer it warm, you can gently warm the dressed salad in a pan for just a minute or two, but be mindful it will change the crisp texture and fresh flavors.
FAQs
Can I use different types of noodles?
Absolutely! While vermicelli noodles are traditional for this salad because of their delicate texture, you can experiment with glass noodles or thin rice noodles depending on your preference. Just make sure to adjust soaking or cooking times accordingly.
Is this recipe vegetarian or vegan?
Yes! This Vermicelli Noodle Salad Recipe is naturally vegan as long as you use a vegetarian-friendly soy sauce. It’s packed with fresh vegetables and herbs making it both nutritious and delicious for plant-based diets.
How spicy is the salad?
The birds eye chilli adds a gentle heat that can be adjusted to taste. Feel free to reduce or omit it if you prefer a milder salad, or add extra for some bold spice.
Can I prepare this salad in advance?
You can prep all the ingredients ahead of time, but it’s best to keep the dressing separate and toss it through just before serving to maintain that crisp freshness and prevent sogginess.
What if I don’t have grapeseed oil?
No worries! Any neutral oil like vegetable, sunflower, or light olive oil works great. The goal is to ensure the dressing is smooth and mild, letting the other flavors shine through.
Final Thoughts
This vibrant Vermicelli Noodle Salad Recipe isn’t just food, it’s a celebration of fresh ingredients and balanced flavors that’s easy to make and perfect for any occasion. Whether you’re looking to impress friends or just treat yourself to a light, healthy meal, this salad delivers every time. I can’t wait for you to try it and see just how much joy one bowl can bring to your table!
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Vermicelli Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (4-6 as a side dish)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Description
A light and refreshing Vermicelli Noodle Salad featuring delicate rice noodles tossed with crunchy cabbage, shredded carrot, bean sprouts, and fragrant herbs. The salad is dressed with a tangy, slightly sweet dressing of soy sauce, rice wine vinegar, garlic, and chili, making it a perfect side dish or light meal.
Ingredients
Noodles
- 100g / 4 oz dried vermicelli noodles
Vegetables & Herbs
- 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
Dressing
- 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 bird’s eye chili, finely minced
Garnish (optional)
- Fried Asian shallots
- Red chili, finely sliced
Instructions
- Prepare the dressing: Combine the light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely minced bird’s eye chili in a jar. Shake well to combine and set aside for 5 minutes to allow the flavors to meld.
- Prepare the vermicelli noodles: Soak or cook the vermicelli noodles according to the packet instructions, usually by soaking in warm or boiling water for about 2 minutes. Drain the noodles well, then set aside for 10 minutes to drain off any excess water. For best results, spread the noodles out on a tea towel to dry further if needed to prevent a watery salad.
- Combine salad ingredients: In a large bowl, mix the drained vermicelli noodles with the shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and coriander/cilantro leaves until well combined.
- Dress and serve: Just before serving, toss the noodle and vegetable mixture with the prepared dressing. Garnish with fried Asian shallots and finely sliced red chili if using for extra flavor and crunch.
Notes
- You can adjust the heat by varying the amount of bird’s eye chili or red chili garnish.
- Soaking the noodles thoroughly and draining them well is important to avoid a watery salad.
- Fried Asian shallots add a crunchy texture and extra umami but are optional.
- This salad is best served fresh but can be stored in the refrigerator for up to a day; dress just before serving.
