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
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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!!
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.
That’s so nice of you Matt, thanks so much ❤️
This looks delicious. Can I ask what you use to make the thin strands of carrot and cabbage please? They look perfect! 🙂
Hi Julie, I use a mandolin 🙂
Thanks Nagi 🙂
Nagi do you ha e a recipe for the dried shallots? Or is store bought just as good? xx
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 🙂
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
What’s the name of that chili? I’ve been trying to buy a “Chinese chili” to make the classic cucumber salad, but don’t know the name to ask for.
Hi Coleen – Birdseye chilli 🙂
Made this last night. So easy and so tasty. Nothing was left it was so good . Making again tonight as it is perfect in this QLD heat. Will make double so family can have for lunches tomorrow. Thanks Nagi
Perfect Jackie!!!
So easy and yummy and customizable, thank you!!!
Yes definitely! I’m so glad you loved it!
Another yummy recipe Nagi!!! Thank you. Can’t wait to see what you have for Christmas dish inspiration .
It’s on the way Michelle!
Nagi, I am planing to cook this salad for a SOY allergic person.
I am wondering if I could create the same authentic tasting if I replace the soy sauce with a dash of chicken stock powder dissolved in a splash of hot water?
Britta
Hi Britta, try coconut aminos or if you can’t find it, use the chicken stock 🙂
Amazing recipe! Could this be made several hours ahead with the dressing already combined in the salad? We are having your Vietnamese noodle bowls with Lemongrass chicken for dinner tonight, with this salad and your spring rolls. I would like to make another batch of this salad ahead of time. Love your incredible recipes!
Yes definitely Michelle!
Love this! Thank you for your amazingness.
You’re so welcome Lyn!
Use a lot of rice vermicelli but have not made such a simple salad quite this way. Marvellous to dump in a wrap with some fish and have for lunch with a glass of cold dry white !!
Hi Nagi,
I am one of those coriander haters, what fresh herb would you suggest I could sub for that?
Congratulations Nagi, on really everything! France, a new home and a cookbook…you deserve it all!! Thank you for the catch up. I’ve always enjoy reading about you, your adventures and of course Dozer. You are one of my heroes. Totally giving up a corporate job to do what makes you truly happy took guts and bravery. I’m so happy you did! You are an inspiration for me. I am currently trying to find the right path to get me into writing, photography and cooking professionally, so I’m always soaking up ideas, suggestions, advice, and the stories of those I admire. (You are on the top of that list.) And Dozer…what to say about that adorable fur ball? His personality shines through the pictures you share and seeing his expressions always brightens my day. Sadly we lost our beloved Bella 2 months ago, although I still hear her and even catch myself talking to her. I’m thrilled about your cookbook!! We use your recipes so often and refer to you all the time, that recently a friend asked me, “Why don’t you ever invite your friend Nagi over to your dinner parties?” After laughing so hard we were crying a bit, my hubby said, “If only we could!” We showed her RecipeTinEats and now she is hooked on your food too. Not that this needs to be stated, but enjoy France!! Love the black, white and red photo you included. Can’t wait to hear more about your new house. Oh and if you need a reader for your cookbook before print, please know I volunteer!! Thank you so very much. Not only for the recipes but everything you include on your site. I always look forward to opening your emails. Happy holiday in France!! Take care 💛🧡💙💜❤
Best of luck on all of your new adventures!
Very good, added a bit of sesame oil Will definitely make again!
Perfect Dawn!
I made this tonight and added fresh mint and crushed peanuts. The family asked if I could make it again this week. Winner! Thanks again Nagi. xx
Sounds like you nailed it Miranda!
I need to make 50 cups of this salad… do you know how many cups your recipe yields? THX!
50 cups or 50 servings Lea?
Made this for 110 people changed it some but all in all it turned out amazing .
Thanks , they all loved it .
Cheers ….Me……
Woah! That’s awesome Johanna- N x
Hi Nagi,
Wondering if you would recommend a substitute/addition for the shallots? I can’t eat anything in the onion family, but wouldn’t want to sacrifice the flavor. Would garlic work as well?
Thank you!
Garlic would be great Christina! 🙂 N x