This is a refreshing Vermicelli Noodle Salad that is quick to make and super healthy at only 170 calories per serving! The dressing is made with Asian ingredients and is very neutral so will suit most Asian foods, including Chinese, Thai, Vietnamese, Japanese, and even Korean dishes like Bulgogi.
Try it with Chinese Chicken Wings, Asian Glazed Salmon or Asian Chilli Garlic Prawns (Shrimp)!
Vermicelli Noodle Salad
Asian cuisine doesn’t really have the equivalent of Western “go to” side salads like Coleslaw, Rocket and Parmesan, or Garden Salads. So I created this Vermicelli Noodle Salad as a simple, refreshing salad to accompany Asian foods.
It’s one of those sides that I called a two-in-one, being that it’s made with vermicelli noodles, which helps fill out the meal instead of having rice on the side, plus plenty of crunchy fresh vegetable.
This makes a terrific NO COOK light summer meal!
What you need for Vermicelli Noodle Salad
Here’s what you need:
-
Vermicelli noodles are thin noodles made from rice. Prepare per packet directions – usually just soaked in warm tap water or boiling water for a couple of minutes, then drained;
-
Vegetables – sub with vegetables of choice! Anything that can be chopped into thin strands like pictured are ideal;
-
Chilli is optional – a subtle hit of spiciness is very on theme for Asian salads.
Turn this into a quick meal with the addition of something store bought like shredded chicken, hot smoked salmon, pre cooked prawns or even canned tuna!
How to make it
And here’s how to make it. No rocket science involved here! Shake the dressing in a jar (the best way to make any type of dressing), prepare noodles per packet, then toss it all together.
What to serve with Vermicelli Noodle Salad
This is a sensational hot weather meal, as a light meal by itself or with a simple piece of cooked protein. My favourite is to top it with big flakes of Asian-style salmon, such as one of these:
Asian salmons
The refreshing flavours in this noodle salad goes really well with pretty much any Asian mains, such as these:
Asian mains
The dressing of this Vermicelli Noodle Salad is really neutral so this salad goes with pretty much any South East Asian cuisine such as these (click to browse recipes):
Asian foods
Have I convinced you yet that this is a great salad to add to your Asian repertoire??! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Vermicelli Noodle Salad
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
Dressing (Note 2 for substitutions)
- 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
Garnishes (optional)
- 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.
Recipe Notes:
- 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!
- 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.
Nutrition Information:
Originally published August 2014. Updated with new photos and video in November 2019.
Life of Dozer
Dozer! Stop pretending to sleep, I know you can hear me!!
Juliana Pires says
This is so good! It’s one of our favourite dishes on warmer months.
amf says
I want to try this but I don’t know where to find Birds eye chili in the U.S. If someone knows, please tell me! I’ve asked around at my two local stores, and no one seems to know. Also, for the garnish it says “red chili”–what kind of red chili? If there is a substitution I can use for these items, please let me know.
Kim N says
I put in the rest of your caramelised minced pork and it was really good. Thank you for another go-to summer recipe!
Tanya Wadley says
This is super yummy. We used less than 1/3 of a serrano pepper and it was plenty spicy! Watch out if you are not used to spicy. We also used rice stick noodles, which are pretty similar to vermicelli. We served it with previously made/frozen spring rolls and dipping sauce (a basic fish sauce with some add-ins). Everyone loved it, including the kids. I like the ideas from some others… I think when you have a good base recipe, you can add or subtract veggies that suit you. Thank you!
Erin says
We had this tonight and loved it. Now, you are going to hate this, but here are the substitutions: I used half rice vinegar and lime juice, added thai basil, mint and chives (they’re in my garden) and added a bit of fish sauce for more umami. I didn’t have the bean sprouts. I think it was great!
Dave says
My Thai buddy told me “ Put sugar in for the white people” 😂.
How about using sesame oil and even toasted sesame seeds or do they interfere with the peanuts ? He would also put in slightly smashed cherry tomatoes and smashed raw cut green beans as well as cabbage threads. Fish sauce instead of soy, Thai peppers, cilantro, smashed roasted peanuts and don’t forget the sugar
Rai says
We LOVE this salad in our family. I’ve made it about 8 times in 6 months, exactly as directed. We just add shredded chicken, and have it as our main for dinner. Keeps great for lunch the next day too! Healthy, tasty, easy and filling 👍🏽 Thanks so much for your content Nagi! X
Sally says
This is my go to noodle salad. I double the dressing and ingredients so there’s leftovers for lunch. I also poach and shred some chicken breast to mix through and bulk out for a filling fresh dinner. I add equal amounts of coriander and mint to because l just love fresh herbs. If l’m looking for a recide or food inspo l always check your blog first. Never had a bad experience 😊
Sara says
SO easy and delicious, a new favourite. Served it with sticky chicken. Thank you Nagi!
Judy says
Really, really good! I used 3 rectangles of vermicelli and it makes ALOT. Used book-chop instead of cabbage and water chestnuts instead of bean sprouts. I meant bok-choy instead of cabbage! Auto-spelling likes to argue!
Kerrin says
I made this with the poached chicken. It was so tasty – and even better the next day. I doubled the dressing and sprinkled chopped cashews.
Michelle says
So delicious and refreshing! It only takes 5-10 minutes to make. Easy to follow instructions. Thanks for yet another amazing recipe, Nagi!
Nagi says
You’re so welcome Michelle! N x
Julie Morrison says
Just made this salad for the first time & absolutely loved it! Next time I’ll have to make double as everyone wanted more. It was quick & easy & I already had most of the ingredients. Thanks again Nagi for another fabulous recipe!
Nagi says
Perfect Julie!!
Caitlyn Drygan says
I make this recipe regularly exactly as the instructions state. It’s great! Everything is well balanced and tasty together. It is easy to cut everything up and prepare the dressing earlier in the day and then just make the noodles at the time or serving and mix together. Either way it is very quick and tasty and has only received compliments.
Nagi says
That’s so great to hear Caitlyn!! N x
Nalini. says
I tried the vegetarian dish very nice and tasty , I am a vegetarian more vigan can I have some veg I dishes I make up a lot of my dishes and cakes like to have some of yours they are very nice to
Leanne says
Absolutely delicious and so fresh didn’t have the oil suggested so used sesame which I love the flavour of. Definitely making this again.
Wendy Ryvachuk says
This salad is so easy, quick to make and absolutely delicious.
Nagi says
I’m so happy you love it as much as I do Wendy – N x
Matt says
This was delicious and exactly what we as big fans of Vietnamese food were hoping for.
Thanks for the wonderful recipes and format that you share them in. You make them all so easy and enjoyable to out together.
Nagi says
That’s so nice of you Matt, thanks so much ❤️
Julie says
This looks delicious. Can I ask what you use to make the thin strands of carrot and cabbage please? They look perfect! 🙂
Nagi says
Hi Julie, I use a mandolin 🙂
Julie says
Thanks Nagi 🙂
Kathy says
Nagi do you ha e a recipe for the dried shallots? Or is store bought just as good? xx
Nagi says
Hi Kathy, I use store bought fried shallots but you can easily make them yourself by frying sliced shallots and frying in hot oil until golden and crisp 🙂
Annette says
Nagi I’m so sorry but I need a quick answer if you can… is it Rice wine vinegar or just Rice vinegar? You mention both so I’ve bought both and not sure which to use