“`html
If you are craving something vibrant, refreshing, and packed with a delightful medley of textures and flavors, this Vermicelli Noodle Salad Recipe is exactly what you need. With delicate vermicelli noodles softly soaking up a tangy and aromatic dressing, combined with crisp shredded cabbage, crunchy bean sprouts, and fresh herbs, every bite sings with freshness and balance. It’s a perfect dish for warm days or whenever you want a light yet satisfying meal that feels both comforting and exciting. Trust me, once you try this easy-to-make Vermicelli Noodle Salad Recipe, it will soon become one of your favorite go-to recipes for lunch or a crowd-pleasing side.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing its own unique bit of taste, texture, and color that makes this dish shine. From the soft vermicelli noodles to the crisp cabbage and zingy dressing, everything works in harmony to create pure salad magic.
- 100g / 4 oz dried vermicelli noodles: These noodles cook quickly and soak up the dressing beautifully for a delicate base.
- 2 cups shredded white or green cabbage: Adds a lovely crisp texture and freshness to the salad.
- 1 1/2 cups shredded carrot: Sweet, crunchy, and colorful, it brightens the dish visually and taste-wise.
- 1 1/2 cups bean sprouts: Light and crunchy, they give the salad a fantastic snap and a hint of earthiness.
- 2 green onions, finely sliced: Adds a mild oniony punch without overpowering other flavors.
- 1/2 cup coriander (cilantro) leaves: Fresh and herbaceous, these leaves lift the salad with aromatic brightness.
- 2 tbsp light soy sauce: Delivers a subtle saltiness that enhances the flavor balance of the dressing.
- 2 tbsp rice wine vinegar: Offers tangy brightness that cuts through the richness and ties ingredients together.
- 1 1/2 tsp sugar: Balances acidity with a touch of sweetness for perfect harmony in the dressing.
- 1 1/2 tbsp grapeseed oil: A neutral oil that helps carry the dressing flavors without overshadowing them.
- 1 garlic clove, minced: Adds a subtle kick of savory depth to the dressing mix.
- 1 birds eye chilli, finely minced: Brings a lively heat that wakes up your taste buds with each bite.
- Fried Asian shallots (optional): Crispy garnish that adds irresistible crunch and umami flavor.
- Red chilli, finely sliced: For an extra pop of color and a fresh hint of spice when garnishing.
How to Make Vermicelli Noodle Salad Recipe
Step 1: Prepare the Dressing
Start by combining the soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and minced birds eye chilli in a jar. Give it a good shake to mix everything thoroughly, then set it aside for about 5 minutes. This resting time lets the flavors blend together beautifully, creating a vibrant, balanced dressing that will infuse every bite of this Vermicelli Noodle Salad Recipe with zesty goodness.
Step 2: Cook and Drain the Vermicelli Noodles
Next, prepare the vermicelli noodles according to the packet instructions, which typically involves soaking them in warm or boiling water for about 2 minutes. Once they’re soft yet pleasantly tender, drain them thoroughly and set them aside for 10 minutes to eliminate excess water. For the best results, spread them out on a clean tea towel to dry further—dry noodles mean a salad that won’t turn soggy or watery, keeping all textures on point.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, toss together the drained vermicelli noodles with shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and fresh coriander leaves. This combination offers an enticing contrast of crispness and softness, freshness and subtle earthiness. It’s what makes this Vermicelli Noodle Salad Recipe such a delight to eat.
Step 4: Toss with Dressing and Garnish
Just before serving, pour the rested dressing over the salad and gently toss everything to coat evenly. If you love an extra dimension of crunch and flavor, sprinkle some fried Asian shallots on top, along with thin slices of red chilli. These garnishes elevate the dish, making it not just tasty but also eye-catching and inviting.
How to Serve Vermicelli Noodle Salad Recipe
Garnishes
Although optional, garnishing with crispy fried Asian shallots and thinly sliced red chillies adds an irresistible crunch and a burst of heat that perfectly complements the fresh, tangy salad. Fresh coriander leaves scattered on top also bring a lovely fragrant finish.
Side Dishes
This Vermicelli Noodle Salad Recipe pairs wonderfully with grilled meats like chicken satay or pork skewers, as well as simple oven-baked fish. It can also be served alongside spring rolls or dumplings for an Asian-inspired feast that’s both light and satisfying.
Creative Ways to Present
For a stunning presentation, serve the salad in vibrant bowls or layered in clear glass jars to highlight the colorful vegetables. You can also use lettuce leaves as cups to make hand-held salad bites — perfect for parties or casual gatherings. Adding toasted peanuts or sesame seeds on top can provide an extra crunchy surprise.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vermicelli Noodle Salad Recipe in an airtight container in the refrigerator for up to 2 days. To keep it fresh, keep the dressing separate and toss it into the salad just before serving to prevent sogginess.
Freezing
Because of the fresh vegetables and delicate noodles, this salad does not freeze well. The texture and flavor will degrade upon freezing, so it’s best enjoyed fresh or stored in the fridge for short-term use.
Reheating
Since this salad is served cold or at room temperature, reheating is not recommended. If you want a warm meal, consider pairing it with a hot main dish and enjoy the salad as a refreshing contrast.
FAQs
Can I use different noodles instead of vermicelli?
Absolutely! While vermicelli noodles are traditional and absorb the dressing well, you can experiment with thin rice noodles or even angel hair pasta for a slightly different texture.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce (tamari is a great option), this salad is naturally gluten-free and perfect for those with sensitivities.
Can I make this salad vegan?
Yes, this Vermicelli Noodle Salad Recipe is naturally vegan since it contains no animal products. Just ensure the soy sauce you choose doesn’t contain any hidden animal-derived ingredients.
How spicy is the birds eye chili?
Birds eye chili brings a sharp but manageable heat that livens up the salad. If you prefer less spice, you can reduce the amount or omit it entirely without sacrificing the salad’s character.
What’s the best way to cut the vegetables quickly?
Using a food processor with shredding attachments or a mandoline slicer makes quick work of shredding cabbage and carrots evenly, saving time and effort while ensuring consistent texture.
Final Thoughts
This Vermicelli Noodle Salad Recipe is one of those dishes that feels like a breath of fresh air in your meal rotation—bright, crunchy, and bursting with harmonious flavors. Whether you’re a longtime fan of Asian-inspired salads or just looking for an easy, tasty way to impress family and friends, this recipe delivers every single time. Give it a go soon, and I bet it will become a cherished staple in your kitchen as well.
“`
Print
Vermicelli Noodle Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (4-6 as a side)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
A light and refreshing Vermicelli Noodle Salad featuring delicate rice vermicelli noodles combined with crunchy cabbage, carrot, bean sprouts, and fresh herbs, all tossed in a tangy and slightly sweet dressing. Perfect as a side dish or a light meal, enhanced with optional crispy fried Asian shallots and fresh chili for a burst of flavor.
Ingredients
Noodles and Vegetables
- 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
Dressing
- 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 chili, finely minced
Garnish (Optional)
- Fried Asian shallots
- Red chili, finely sliced
Instructions
- Prepare Dressing: Combine light soy sauce, rice wine vinegar, sugar, grapeseed oil, minced garlic, and finely minced bird’s eye chili in a jar. Shake well to thoroughly mix and set aside for 5 minutes to allow the flavors to infuse.
- Soak Vermicelli Noodles: Prepare the vermicelli noodles according to the packet directions, which typically involves soaking them in warm or boiling water for about 2 minutes. Drain the noodles thoroughly and set aside for 10 minutes to drain excess water. If needed, spread the noodles out on a tea towel to dry further, as excess water will dilute the flavor of the salad.
- Combine Salad Ingredients: In a large bowl, combine the drained vermicelli noodles with shredded cabbage, shredded carrot, bean sprouts, sliced green onions, and coriander/cilantro leaves. Mix gently to blend all the ingredients evenly.
- Toss with Dressing and Garnish: Just before serving, toss the salad with the prepared dressing, ensuring everything is well coated. Garnish the salad with fried Asian shallots and finely sliced red chili if desired, adding extra texture and a spicy kick.
Notes
- Soaking the vermicelli noodles properly and draining them well is crucial to avoid a watery salad.
- Adjust the amount of chili to suit your heat preference.
- Fried Asian shallots add a delicious crunch but can be omitted for a lighter dish.
- This salad is best served fresh but can be refrigerated for a few hours if needed.
- Using fresh herbs like coriander/cilantro adds a bright, fresh flavor to the salad.
